The finished article!
The spread... yum!!
The star of the show... the cheesecake with blueberry sauce!
My small* portion
I've asked Heather to share her recipe with me, so here it is - thanks Heather...
200g caster sugar
For the base:
250g digestive biscuits
85g butter, melted
For the filling:
300mL double cream
100g caster sugar
500g cream cheese
zest of 1 lemon
1tsp vanilla extract
Put 200g of the (softer) blueberries into a pan with 200g sugar and 175mL water.
Heat slowly to dissolve the sugar, then simmer for 7-8 minutes.
Mix the cornflour with the remaining 25mL water and stir into the mixture. Simmer, stirring for 2-3 minutes.
Strain through a fine sieve into a bowl, pressing the berries into the sieve to extract as much juice as possible. Leave to cool.
Line a 20cm springform cake tin with greaseproof paper. Crush the biscuits in a food processor to coarse crumbs.
Mix with the melted butter, then pack into the cake tin to make the base, pressing it down with the back of a spoon.
Whip the cream and 100g caster sugar until stiff.
In another bowl, beat the cream cheese to soften, then fold in the cream along with the lemon zest and vanilla extract.
Lightly fold through half of the blueberry syrup to create a rippled effect.
Spoon this filling onto the base, then place in the fridge for 2-3 hours until firm.
Mix the rest of the fruit with the remaining syrup.
To unmould the cheesecake, run a hot knife around the edge and then release the side of the tin and slide the cheesecake onto a board.
Cut into slices and serve each one topped with a generous spoonful of blueberry sauce.
*I keep telling myself that it goes towards my five a day, and the portion I had last night (along with the leftovers today!) doesn't count!! ;-)