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Divine Baked Cheesecake with Blueberry Compote

11 Aug

I got this recipe from my work( in the kitchens of a cafe). My boss made it and had a little left over so she gave me some to try(perks of the job!) and it was just wow. I mean it is the best cheesecake ever and I’m not a huge fan of cheesecake but this is amazing. I added the blueberry compote myself which I think enhances the flavors but feel free to leave it out. It is definitely a must try and would be great at a dinner party. You can make one big cheesecake or make mini ones in a cupcake tin like I did. I hope you enjoy this recipe as much as I did and I’d love to hear all your comments or queries!

Divine Baked Cheesecake with Blueberry Compote

500g cream cheese

125g butter, softened

150g castor sugar

5 eggs, separated

2tsp vanilla extract

25g cornflour

blueberries, optional

Base – Use which ever you prefer

Digestive Base: Melt 150g butter in the microwave then stir in 350g crushed digestives. Line a 10inch round spring bottom tin with baking parchment then pack in the digestive mix in an even layer.

Shortcrust Base: Use a ready made shortcrust pastry or homemade and roll out a circle a little bigger then the base of your 10inch spring form tin. Lay it evenly in the bottom or your tin. Prick the base with a fork and put a sheet of baking parchment on top and some baking beans then bake in a oven at 220ºc for 8-10mins. Remove the baking beans and return to the oven for 5-10mins, until light golden.

Blueberry Compote

2 cups blueberries

2/3tbsp castor sugar

1 1/2tsp cornflour

juice of 1/2 lemon

2tbsp water

  • Preheat oven to 200ºc/ 375ºf.
  • In an electric mixer, beat the cream cheese, butter and 100g of your castor sugar until smooth and creamy, 2mins. Scrap down the bowl then add in the egg yolks and vanilla and and beat until combined. Scrap down the sides again.
  • In a separate bowl whisk your egg whites until they form stiff peaks, then gradually add in your remaining 50g castor sugar and beat for 1-2mins.
  • Add the beaten egg whites into the cream cheese mix and fold in gently until incorporated.
  • Sieve in the cornflour and fold in, add then blueberries and again fold in.
  • Pour the cheesecake mixture over your prepared base and bake in the oven for 30mins then turn down the oven to 180ºc/ 350ºf and bake for a further 30mins or until set.
  • For the compote, add all the ingredients to a small pot and cook over a medium/high heat until it thickens slightly. Pour over the cooled cheesecake and tuck in!
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