Baked cheesecake with blueberries

Recipe from: 11/20/1997 12:00:00 AM

Ingredients 15
Servings 0
Time

Ingredients

  • CRUST
  • 200
    g
    digestive biscuits, crushed
  • 150
    ml
    melted butter
  • FILLING
  • 4
    eggs, separated
  • 160
    ml
    sugar
  • 1
    lemon, juice and rind
  • 3
    ml
    vanilla essence
  • 500
    g
    creamed cottage cheese
  • 250
    ml
    sour cream
  • pinch salt
  • TOPPING
  • 5
    ml
    gelatine
  • 410
    g
    blueberries, drained and juicet reserved
  • fresh mint
 

Method

 
Preheat the oven to 160 ºC (325 ºF) and spray a 23 cm loose-bottomed cake tin with non-stick spray. Mix the biscuits and butter and line the base of the cake tin with the mixture, pressing it carefully up against the sides. Beat the egg yolks and sugar together until creamy, add the lemon juice and rind, vanilla essence, cottage cheese and sour cream. Beat the egg whites and a pinch of salt until soft peaks are formed and fold into the mixture. Pour into the crust and bake for 1 hour or until firm. Switch off the oven, open the oven door slightly and leave the cake to cool in the oven. Meanwhile, soak the gelatine in 100 ml (2/5 c) of the drained juice until spongy. Melt in the microwave oven for a few seconds or over boiling water without bringing to the boil. Add the berries and cool slightly. Spoon over the cheesecake and return to the fridge until set. Decorate with fresh mint. Makes a medium cheesecake.
 

Read more on: bake  |  fruit
 

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