Quick Recipe: Blueberry cheesecake
75g butter, melted, plus extra for greasing
175g digestive biscuits
175g blueberries, plus extra for decorating
2 tablespoons sugar
450g cream cheese
150g caster sugar
1 tablespoon vanilla extract
4 eggs, lightly beaten
Preheat the oven to 180C / Gas Mark 4. Crush the biscuits, mix with the melted butter and press into base of a buttered 24cm cake tin.
Beat together the cream cheese, sugar, vanilla extract and eggs in a large bowl until smooth and creamy. Pour over the base and bake in the oven for 40 minutes.
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Hide AdAllow to cool in the tin for about 10-15 minutes. Carefully remove the cheesecake from the tin.
Heat the blueberries gently in a pan, with the sugar and one tablespoon of water, until the mixture turns in to
a syrup. Leave to cool. Serve cheesecake topped with the cooked blueberries.
A cookbook of 32 World Cup-themed recipes is available at www.npower.
com/smartcooking