English blueberries, perfect in August and early September, are a great source for Vitamin K and especially rich in the antioxident anthocyanin, found in the deep-blue pigments of these berries. This recipe is however, all about deliciousness and is eqaully lovely with a topping of plums or blackberries at this time of year. The addition of fresh soft goat's cheese (the curd not the type of goat's cheese with a rind) gives a sharp sophisticated tang to this classic pud, but it works equally well with curd cheese or cream cheese as well.
For the base:
- 40gms rye flour
- 50gms wholemeal flour
- Pinch of bicarbonate of soda
- 30gms soft brown sugar
- ½ tsp salt
- 50gms rolled oats
- 1 small egg beaten
- Preheat the oven to 180°c.
- Mix all the base ingredients in a bowl and then bring together into a ball.
- Press the mixture into the base of a 20cm spring form tin, pressing it up slightly round the edges.
- Place in the oven for 12 mins, then remove and allow to cool.
For the filling:
- 150gms soft goat's cheese
- 150gms soft cream cheese
- Zest 1 lemon
- 70gms icing sugar, sifted
- 250mls double cream
- Beat together the cheeses, lemon zest, icing sugar and a squeeze of lemon juice.
- Beat the cream to soft peaks and fold it through the cheese mixture.
- Spoon the filling into the tin and smooth the top. Place in the fridge for at least 3-4 hours, until set.
For the topping:
- 250gms English blueberries
- 2tblsp blackcurrant cordial*
- Place the blueberries in a small pan with the cordial and heat until the berries are just bursting.
- Tip into a bowl and chill.
- Remove the cheesecake from the tin and onto a serving plate.
- Spoon over the blueberries and serve.
*We used our home-made cordial – it’s easy to make! See July's ‘ Sow, Grow, Cook’ recipe for Blackcurrant & Basil Cordial
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