Assigned Tags / Keywords:

baking, blueberry, cake, cheese, dessert, fruit, North America

Ingredients per portions

	For the Base:
150 g	digestive biscuits, crushed and crumbed
20 g	caster sugar
	cinnamon
70 g	butter, softened
	For the Filling:
800 g	cream cheese, eg Philadelphia
150 g	Crème fraîche
175 g	caster sugar
1 tbsp	vanilla sugar or 1 tsp vanilla extract
4 large	eggs
30 g	plain flour
60 ml	milk
100 g	blueberries
	For the topping:
100 g	Crème fraîche
	blueberries, to decorate

Preheat oven to Gas Mark 4, 180°C, 350°F. Lightly oil a 10 inch, 25-26cm cake tin.

Rinse and drain the blueberries.

To make the base: Mix the ingredients together and press evenly into the bottom of the tin. Do not line the sides.

To make the filling: Using an electric mixer, beat together cheese, creme fraiche, sugar(s) and vanilla extract (if using). Add the eggs one at a time and beat well to mix. Add milk and flour and beat again to mix thoroughly. Finally, fold in the blueberries.

Bake for one hour. Remove and allow to cool.

Once cooled, spread or pipe the creme fraiche topping. Chill in fridge for at least 3 hours before serving. Decorate with blueberries immediately before serving, still chilled.

Options: Replace blueberries in filling and topping with mandarin orange segments (fresh or canned). Replace blueberries with raspberries or strawberries in both locations.

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