Baked cheesecake with blueberries

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By Food24 November 03 2009
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Ingredients (12)

CRUST
200.00 g digestive biscuits — crushed
150.00 ml butter — melted
FILLING
4.00 eggs — seperated
160.00 ml sugar
1.00 lemon — zest and juice
3.00 ml vanilla — essence
500.00 g cottage cheese — creamed
250.00 ml sour cream
salt — pinch
TOPPING
5.00 ml Sheridans gelatine
410.00 g blueberries — tinned, drained, juice reserved
fresh mint
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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.



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