I was super excited to receive Gemma Stafford’s Bigger Bolder Baking cookbook as one of my Xmas presents as I have been following her blog and podcast since last year! For one of our family gatherings in Jan, I wanted to make something special for our dessert and I haven’t made a baked cheesecake in years as I have always made the chilled one!
She is based in America and for her cheesecake base, she uses ‘Graham Crackers’, I used digestive biscuits instead and I have made a few adjustments to her recipe. This was really easy to make and it was super rich and delicious! The blueberry cheesecake turned out much bigger than I expected, I thought it was going to come out of my tin when it was baking! lol! The texture is very much like the New York Cheesecake, very smooth and creamy! Really yummy and indulgent! A special bake for a party/friends/family gathering!
Ingredients:
- 200g digestive biscuit crumbs
- 85g melted butter
- 3 x 250g tubs of cream cheese softened
- 200g sugar
- 1 x tbsp vanilla extract
- Grated zest of 1 lemon and juice
- 5 x eggs
- 35g plain flour
- 200g blueberries
- Whipped cream for serving (optional)
Method:
- Preheat the oven to GM4 – 180 degrees
- In a medium bowl, mix the cookie crumbs and butter and press into a 9 -inch springform pan. Chill for 30 minutes to set.
- Use your stand mixer, beat the cream cheese and sugar on high speed until smooth. Add the vanilla, lemon zest and juice and beat until combined.
- Add the eggs, one at a time, mixing each until fully blended. Add the flour and fold in the blueberries.
- Pour the mixture on top of your cookie base and bake for 1 hour and 40 minutes or until the cheesecake is set but still jiggles slightly in the middle. If the top is getting too brown, cover with foil. Leave to cook completely and then put it in your fridge for a few hours to firm up. You can serve this with whipped cream. Store in the fridge, covered, for up to 4 days.
Aunty G's Kitchen 