- Recipes
- British Cheesecake with Warm Blueberries
Ingredients
- 150ml orange juice
- 14 sponge fingers
- 200g low fat soft cheese
- 150g natural Greek-style yogurt
- 2 eggs, beaten
- 100g caster sugar (50g for cheesecake, 50g for topping)
- 2 teaspoons vanilla extract
- 75g Wensleydale or white Cheshire cheese, finely grated
- 175g blueberries
- 1 tablespoon icing sugar, for sprinkling
- 9 mint leaves to decorate (optional)
Method
Step 1
Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease an 20cm (8 inch) square shallow cake tin, or grease and line a deeper one with a loose bottom.
Step 2
Pour the orange juice into a shallow dish, then briefly dip in the sponge fingers, one by one, and line them up in the base of the cake tin to fit snugly. You will have to trim some of them to fit. If you have any juice left, sprinkle it over the sponge fingers.
Step 3
Beat together the soft cheese, yoghurt, eggs, caster sugar, vanilla extract and Wensleydale or Cheshire cheese. Pour over the prepared base. Transfer to the oven and bake for 45 - 50 minutes, until risen, set and golden. Cool, then remove from the tin.
Step 4
For the topping, warm the blueberries with the sugar and about 3 tablespoons of water for about 2 - 3 minutes, until the sugar and juice from the blueberries turns syrupy.
Step 5
Cut the cheesecake into portions and spoon over some of the blueberries. Sprinkle with a little icing sugar, then serve, decorated with mint leaves, if you like.
Shop the ingredients
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OtherLIFE 1w+
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LIFE 2d
Ocado Blueberries 250g
250g£2.65
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Dr. Oetker Madagascan Vanilla Extract 35ml
35ml£1.45
41.4p per 10mlFor over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours.
