- 8-10 slices
- Cook Time
- 1 hour 30 mins
A creamy cheese buttery bake complimented by tart blueberries that dominate the palette. Luxury for your taste buds, delivered by our Organic Demerara, and sugar-free natural sweetener, Silver Birch Caster.
- 360 g Digestive biscuits
- 190 g butter (melted)
- 1 tbsp + 2 tsp BONRAW Organic Demerara Sugar + 25g for the topping
- 680 g Philadelphia cream cheese (at room temperature)
- 190 g BONRAW Silver Birch Caster
- 1 tbsp + 1 tsp plain flour
- A pinch of salt
- 1 tsp vanilla extract
- 2 tsp fresh lemon juice + 1 1/2 tsp fresh lemon juice for the topping
- 2 large eggs and 1 yolk (at room temperature)
- 150 ml soured cream + 60ml soured cream for the topping)
- 125 g fresh blueberries (for the topping)
Heat the oven to 160°C degrees.
Line the base of a 20cm deep cake pan by putting a square piece of parchment paper on top of the tin base and greasing the sides.
For the crust, melt butter in a medium pan. Stir in Digestive biscuit crumbs and 1 tbsp + 2 tsp BONRAW Organic Demerara sugar so the mixture is evenly moistened.
Press the mixture into the bottom of the pan and bake for 10 minutes. After that time, cool while preparing the filling.
For the filling, increase the oven temperature to 220°C degrees. In a stand mixer fitted with the paddle attachment, beat the Philadelphia cream cheese at medium-low speed until creamy, about 2 minutes.
With the mixer on low, gradually add the Silver Birch Caster, then the flour and a pinch of salt, scraping down the sides of the bowl.
Swap the paddle attachment for the whisk. Continue by adding vanilla extract and lemon juice. Whisk in the eggs and yolk, one at a time, scraping the bowl often.
Stir in 150ml soured cream until smooth, whisk to blend, but don’t over-beat. The batter should be smooth, light and airy.
Pour the filling into the cake pan, the top should be as smooth as possible so remove any lumps. Bake for 10 minutes.
Reduce oven temperature to 90°C degrees and bake for 45 minutes. After that time, if you gently shake the pan, the filling should have a slight wobble.
Turn off the oven and open the oven door for a cheesecake that is creamy in the centre. Let cool in the oven for 2 hours.
Whilst the cheesecake is cooling, in a medium saucepan add the blueberries, 25g BONRAW Demerara sugar and lemon juice. Gently heat and cook on medium heat, crush the fruit with the back of a spoon until the fruit starts to break down and has started to reduce and the juices coat the back of the spoon.
Strain through a sieve, then chill the sauce at the same time as the cheesecake.
After cooling time, spread 60ml soured cream over the cheesecake right to the edges to cover any cracks. Add the blueberry coulis as you taste, cover loosely with foil and refrigerate for at least 8 hours or overnight.
Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Remove the cheesecake off the bottom of the pan onto a plate, then slide the parchment paper out from underneath.
Add some fresh blueberries on top and the cheesecake is ready to serve.