Recipes / Better Bristol
HOW TO BE A CHEF RECIPE OF THE WEEK – Vanilla cheesecake with blueberries
This weeks chef recipe of the week is from young chef Chloe. Chloe made this for her assessment, it’s adapted from a Jamie Oliver recipe. She says:
“I really like cheesecake and I added the blueberries to make it fruity – nice and refreshing.”
Chloe with her cheesecake
Serves 6
is needed now More than ever
INGREDIENTS
75g butter, diced (plus extra for greasing)
100g Digestive biscuits
50g rolled oats
½ tsp vanilla essence
300g cream cheese
75g caster sugar
½ lemon, zest and juice
½ orange, zest
150ml double cream
50g caster sugar
250g blueberries
METHOD
Grease a 23cm springform cake tin with the butter. Wrap your biscuits in a clean tea towel and then, using a rolling pin, bash them up until you have fine crumbs.
Put a pan over a low heat, add the oats and toast them until they turn darker in colour. Add the butter to the pan and gently stir with a wooden spoon until the mixture combines. Remove from the heat and spoon the mixture into your cake tin, smoothing it out evenly. Gently push down on the biscuit base using the back of a metal spoon, or your hands. Put the base in the fridge to chill and set for 1 hour.
For the filling, put all the cream cheese into a mixing bowl, and add the vanilla essence, caster sugar, lemon and orange zest and the juice from the lemon. Give it all a good stir until nice and smooth.
In another bowl, whisk your cream until it gives you soft peaks. Add half of it to your cream cheese mixture and fold it in. Then fold the remaining cream in gently. Once everything is blended, spoon the mixture over the biscuit base and use a spatula to smooth it out. Place your cheesecake in the fridge for at least an hour.
Lift the cheesecake out of the cake tin by easing round it with a palette knife. Place on a serving plate.
Mix the sugar and blueberries in a bowl and slightly squash the blueberries. Pour this mixture over the top of the cheesecake and serve.
Our top newsletters emailed directly to you
