Serves 6-8
Ingredients:
- 300g shortbread biscuits
- 140g unsalted butter
- 275g caster sugar
- 750g cream cheese
- 2 tbsp clotted cream
- 3 large eggs
- 1 tsp vanilla extract
For the blueberries:
- 200g blueberries
- 2 tbsp strawberry and champagne jam
- 2 tbsp maple syrup
- 1 bay leaf
- 1 tsp cornflour
- Pinch of salt
Method:
- Start by preheating your oven to 160˚C and blitz your biscuits with butter in a food processor. Press the biscuit mix into a cake tin and bake for 15 mins then reduce the heat to 140˚C.
- Whisk the eggs and beat together with the cream cheese, sugar, vanilla and clotted cream. Pour half into the cake tin and then add blueberries.
- For the blueberries, simmer half with strawberry jam in a saucepan to soften for 3-4 mins. Allow to cool slightly and then ripple into the cheesecake. Cover with more of the cream cheese mixture and repeat with more blueberries to create a marbled effect. Keep the remaining blueberries to one side to decorate the baked cake later.
- Cook in the reduced temperature oven for 2 hours and then leave in the oven to cool to room temperature. Refrigerate for 4-8 hours.
- On medium heat, cook the remaining blueberries with maple syrup, cornflour, salt and bay leaves for 4-5 mins to infuse with a subtle bay flavour. Allow to cool over ice in a bowl and spoon on the top of the chilled baked cheesecake. Serve a generous slice with a cup of earl grey tea.
