Martha Collison's wonderful dish might look like a kitchen mishap, but the caramelised top of this cheesecake is a true delight when eaten with the creamy interior.
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Ingredients
750g Waitrose Duchy Organic Cream Cheese
200g soured cream
350g caster sugar
4 British Blacktail Free Range Eggs medium
2½ tbsp cornflour
1 unwaxed lemon, finely grated zest and juice
150g blueberries
Method
Preheat the oven to 240ºC, gas mark 9.
Line a deep 20cm round cake tin with 2 large
pieces of baking parchment, arranging them so
the sides are fully covered and the parchment
is visible over the top. Don’t worry if there
are creases in the paper, this is part of the
cheesecake’s rustic charm.
Tip the cream cheese into a large mixing
bowl and beat until smooth. Add the soured
cream, followed by 250g sugar, and mix again.
Beat the eggs together in a separate bowl, then
stir gently into the cream cheese mixture.
Stir a little of the runny batter into 2 tbsp of
the cornflour to make a paste, then mix back
into the main mixture, along with the lemon
zest. Pour into the lined cake tin and remove
any air bubbles by tapping against a flat surface.
Bake in the centre of the oven for
30-40 minutes. The top should be a deep
brown, almost burnt colour when ready.
The middle will be wobbly, but this will set
as the cheesecake cools down. Allow to cool
completely in the tin.
Combine the blueberries, the remaining
100g sugar and lemon juice in a small saucepan.
Heat over a low heat for 5 minutes, stirring
regularly, until the sauce is thick and the
blueberries are beginning to burst. Mix the
remaining ½ tbsp cornflour with 1 tbsp water
to make a slurry, then add into the blueberry
mixture. Heat for 1 minute more, or until
glossy and thickened.
Once the cheesecake and sauce have cooled
to room temperature, serve in generous slices
with a spoonful of the sauce. You can also
serve both chilled, if liked.
Cook’s tip
Make sure your oven is properly preheated before you bake this cheesecake, as the temperature is important for that caramelised top and silky centre.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,409kJ/ 337kcals
Fat
20g
Saturated Fat
12g
Carbohydrates
34g
Sugars
32g
Fibre
0.5g
Protein
5.7g
Salt
0.4g
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