Blueberry Cheesecake

We don't make puddings that often. Usually because most recipes are for cakes that serves 106 and it we would simply end up eating the whole lot or it would go to waste. However, with a small family gathering comes the excuse to bake.

This Blueberry Cheesecake was a hit!

Ingredients

Serves 12

300g Blueberries

500g Mascarpone
280g full-fat soft cheese
3 large eggs
125g caster sugar
1 vanilla pod
2 tbsp cornflour
1 orange, small, zest grated
1 lemon, zest grated 
50g butter, melted (plus extra for greasing)
200g ginger biscuits or oatflake biscuits, finely crushed

Method

Mix the crushed biscuits with the melted butter.

Grease a 23cm nonstick springform cake tin then spoon in the biscuit mix into the tin. Press down evenly with the back of the spoon and chill for 10 minutes.

In a large bowl add the mascarpone, soft cheese, caster sugar, cornflour and the orange and lemon zest.  Split the vanilla pod and scrape out the seeds. Add the seeds to the bowl and mix. Using and electric whisk beat until combined. Then add the eggs, beating until well blended.

Stir most of the blueberris into the mixture (reserving some for the topping).

Pour the mixture into the cake tin then scatter the extra blueberries on top, pushing them slightly into the cheesecake.

Pre-heat the oven to 180C and back on a baking tray  in the middle of the oven for about 45 minutes until golden brown. It will be a little wobbly in the middle but should set when it cools down. Add an extra 5 minutes if you feel it needs it. It will crack a little as it cools.

Turn the oven off and leave the cheesecake in the oven with the door slightly open until it cools down.  Chill in the fridge, covered, overnight.