*Also available under Baked Goods to Order at £20 per cake*
This cake is essentially a scaled-down version of the Baked New York Cheesecake recipe which I posted last May, with the added crowning glory of homemade blueberry topping. If you prefer a thicker, taller cheesecake you can by all means stick to the full recipe by clicking the link above- I personally felt the original was too much cake in comparison to the amount of fruit, and have thus reduced it to the proportions below.
I will be honest with you, if you have never baked a cheesecake before in your life you may find it rather fiddly and time-consuming: all the ingredients need to be mixed carefully, then baked slowly in a moist oven, then cooled gently, then refrigerated for at least 12 hours before the cheesecake can be eaten. They are also prone to cracking down the middle, though you needn't worry in this case as the blueberries will safely hide any craters or imperfections that may occur :)
The Cake Part
Before you begin:
- Firstly bring all the ingredients to room temperature before starting (takes roughly half an hour from refrigeration).
- Line the base of an 8" loose-bottomed/springform cake pan with greaseproof paper. DO NOT attempt to use a normal cake pan as it will be impossible to remove.
- Preheat your oven to 150 C (140C fan assisted). Create a moist oven by placing a shallow tray of hot water on the bottom rack.
Crush together (I find the easiest way is to place in a bowl and pound with the bottom of a heavy pint glass) and press tightly into the base of the lined cake pan:
175g (6oz) digestives (about 13 biscuits)
50g butter, melted
Handful of oats (optional)
*Make sure all ingredients are at room temperature and be careful not to overmix*
Beat 400g full fat soft cheese (also called cream cheese) on low with an electric whisk until soft.
Combine and beat in on the lowest speed possible until just combined:
100g (4oz) caster sugar
2 tbsp flour
Pinch of salt
Fold in gently until just combined:
2 large eggs, beaten- add one by one
200ml sour cream
1 tsp vanilla extract
Finely grated zest of 1 orange/lemon (I use a bit from both)
Pour batter into pan over digestive base. To remove air bubbles, lift and knock the pan down onto the counter firmly a few times, and run a butter knife through in an “S” pattern.
Place the cake on the rack above the tray of water and bake for about 75 mins. DO NOT open the oven whilst cake is baking. Cheesecake is done when the edges are puffy and only a small spot in the center (about 1" in diameter) still jiggles. DO NOT bother testing with a skewer or toothpick like a regular cake, as it will not come out clean.
Leave to cool in a warm place (remove from the oven and cover the pan with a bowl, or turn off the oven and leave it inside with door slightly ajar). After 10 mins, scrape around the edges with a thin spatula to ensure the cake doesn't leave a residual skin on the sides as it shrinks and tears away whilst cooling. Return it to its warm place to cool completely in the pan, then refrigerate the cake for at least 12 hours (preferably overnight) until cold and firm.
To remove the cake from a loose-bottomed pan, place the pan on top of a large can or jar and pull the sides downwards. Remove the pan bottom by sliding a spatula under the digestive base and pushing the cake carefully onto a serving plate.
Combine in a small pot and cook over medium heat until sugar dissolves and the berries soften:
300g fresh blueberries
1/2 cup sugar
Juice of ½ a lemon
Mix to a paste, stir in and cook until thick:
2 tsp cornstarch
Bit of water
Let cool, then spread evenly on top of cheesecake and refrigerate to let topping firm up slightly.
The cake tastes best at room temperature. Slice with a hot knife and enjoy!