Obsidian/03.03 Food & Wine/Blueberry cheesecake.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
6	recipeTable	NotYetTested	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	true	IsFavourite Rating False 0	Courses Categories Collections Source PreparationTime CookingTime OServingSize Dessert Cake American Internal 10 60 6	8 whole digestive biscuit crumbs 50 grams butter, melted 600 grams cream cheese 2 tablespoons all-purpose flour 175 grams caster sugar 2 whole eggs, plus 1 yolk 1w whole small pot soured cream 1 whole vanilla extract 300 grams fresh or frozen blueberries 1 pinch icing sugar

Parent:: @@Recipes, @Desserts

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Blueberry cheesecake

 

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Practical Informations

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Ingredients

 

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Instructions

 

1. Melt the butter and pour onto the cracker crumbs and mix well. Press into the bottom of a 9-inch spring form pan. Bake at 325F until the crust is set, about 10-12 minutes. Allow to cool.

 

2. In a large bowl beat the cream cheese with the flour, caster sugar, eggs, soured cream and vanilla extract with an electric mixer until light and fluffy.

 

3. Pour the mixture into the pan and bake for 35-40 minutes until set. Remove from the oven and leave to cool.

 

4. Heat half the blueberries in a pan with 2 tablespoons icing sugar and stir gently until juicy. Squash the blueberries with a fork then continue to cook for a few minutes. Add the remaining blueberries, remove from the heat and allow to cool.

 

5. Pour the blueberries over the cheesecake just before serving.