Lemon and blueberry swirl cheesecake

Lemon and blueberry swirl cheesecake

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I thought the recipes on Bake Off this week were a bit odd, the Spanish Windtorte looked pretty complicated (and like it needed a LOT of eggs!), and the 3 tier baked cheesecake was a bit over the top – who would actually ever bake and eat a 3 tier cheesecake?! Nadiya’s cheesecakes did look absolutely amazing though, and I loved her decorations. Tamal’s also looked and sounded really yummy, and it was a shame he didn’t get star baker, especially after his crème brulees, which looked so good. I’m glad Mat managed to redeem himself with the cheesecakes and wasn’t eliminated, even after committing the cardinal sin of Bake Off and serving Mary Berry coconut, not once but twice!

Since nobody in my house likes baked cheesecake – it does have a weird texture, and I think baking cheese is just wrong! – I decided to make a fridge cheesecake with a lemon shortbread base. This means that apart from the base, it doesn’t need any baking, so you don’t have to test that wobble! The lemon in the base and centre means the whole thing isn’t too rich, and the blueberry swirl gives it a fruity tang all the way through.

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For the cheesecake base:

  • 150g plain flour
  • 100g salted butter
  • 50g caster sugar
  • zest of 1 lemon

For the blueberry swirl:

  • 150g fresh blueberries
  • 50g caster sugar
  • 100ml water
  • 25g cornflour

For the cheesecake:

  • 500g full fat cream cheese
  • 100g icing sugar
  • zest 2 lemons and juice of 1
  • 300ml double cream
  • 50g blueberries to decorate

Preheat your oven to 180 degrees

  1. For the cheesecake base, put the butter, sugar and lemon zest in a bowl and beat until pale and fluffy.
  2. Sift over the flour and ground rice and stir in, using your hands if it gets too dry. Form the dough into a ball, then wrap in clingfilm and leave in the fridge for 30 minutes.
  3. When it has finished chilling, cut a circle of baking paper the same size as the bottom of your tin and put the ball of dough in the centre. Roll it out to the size of the circle, then put the baking paper into the base of the tin.
  4. Prick the shortbread all over with a fork and cook for 20 minutes until a light golden colour. When it has cooked, allow to cool while you make the rest of the cheesecake.
  5. For the blueberry swirl, put the blueberries, sugar and water into a saucepan and bring to the boil. When the sugar has dissolved, turn the heat down and cook until it looks syrupy and the blueberries have broken down. Mix the cornflour with a splash of water, then pour into the mixture and stir well until the sauce has thickened.
  6. Put the cream, sugar and lemon zest into a bowl and whip until soft peaks form. Add the cream cheese and lemon juice and whisk again until you get a smooth mixture. When the blueberry sauce has cooled, swirl 2/3 of it through the cheese mixture, then spoon it on top of the shortbread base. Smooth the top and leave to set in the fridge overnight.
  7. When you’re ready to serve, remove the cheesecake from the tin and top with the remaining blueberry sauce and the fresh blueberries.

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This post is linked up with the great bloggers bake off run by the lovely Jenny at http://www.mummymishaps.co.uk/2015/08/gbbo-bloggers-2015-round-up-week-2-biscuits.html#more-18266

And hosted this week by http://utterlyscrummy.blogspot.co.uk/

GreatBloggersBakeOff

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3 thoughts on “Lemon and blueberry swirl cheesecake

  1. oooh Ellie i like the sound of your lemon shortbread base. i prefer chilled cheesecakes too if i am honest, but being the pudding piggy i am i will happily eat baked cheesecake too!
    thank you for linking up xx

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