The recipe I use for my cheesecake came from 'The Independent' and it is really easy to make and is absolutely delicious.
The ingredients are as follows:
The Blueberry Sauce
- 450g Blueberries
- 200g Caster Sugar
- 200ml Water
- 20g Cornflour
The Base
- 250g Digestive Biscuits (any brand will do)
- 80g Butter (Melted)
For the filling
- 300ml Double Cream
- 100g Caster Sugar
- 600g Cream Cheese (I use Philidelphia)
- Finely grated lemon zest
- 1tsp Vanilla Extract
How to make it:
The sauce:
Put 200g of blueberries into a saucepan with the 200g of caster sugar and 175ml of the water. Slowly bring to the boil to dissolve the sugar, then simmer for 7-8 minutes. While waiting mic the 25g cornflour and the remaining 25ml water and then mix with the blueberries and let the mixture simmer for 2-3 minutes. Once done strain the mixture through a sieve using the back of a spoon to extract as much juice as possible then leave to cool.
The Base:
Line a springform 17-18cm cake tin with greaseproof paper. Crush the biscuits either using a food processor or by putting the biscuits into a bag and bashing them until they are crumbs. Melt the butter and add to the biscuit mixture then tip the mixture into the cake tin. Using the back of a wooden spoon press all the biscuits mix making sure it spreads evenly along the base of the tin. Once done leave to one side.
The Mixture:
Pour the sugar into a bowl and then add the double cream. Using a whisk (electric if you have it) whip the cream and sugar together until fairly stiff. Then put the 600g of cream cheese into the mix with the vanilla extract and lemon zest and mix thoroughly. Take half of the blueberry mix and fold it through the cheesecake mix to give a ripple like effect. Once you are happy empty the contents onto the biscuit base and spread evenly with the back of a spoon.
Place the cheesecake into the fridge and leave to firm up for 3 hours. When you are ready to eat heat up the blueberry sauce and pour over the cheesecake.
My views on this recipe.
I love this recipe as it is so versatile! I have made blueberry, lemon, strawberry cheesecakes just by changing the ingredients slightly and all were delicious. This is not the lowest in calories but is definitely my favorite. try the recipe yourself and let me know what you think.
