Saturday, 20 April 2013

Lime and Blueberry Cheesecake.

When I told the Mr the flavour of the cheesecake I was offering him for pud, he scrunched his face up.WHO scrunches their face up at CHEESECAKE...I might as well have said 'it's dead man's toe and dried worm cheesecake darling'.

Lime and blueberry cheesecake....ok, it's not chocolate fudge and salted caramel cheesecake (must make this the next project!), but don't screw you FACE UP, it's CHEESECAKE.

So anyway, I gave him a teensy sliver because, by then I think he might have felt a bit bad and knew that he does actually cheesecake really and also probably shouldn't be rude to the person that facilitates the whole eating thing in our house, so he pretended to want to try it.

Turns out he liked it a lot (eeeer obvs, it's light, creamy, lime-sharp cheesecake, on a coconutty base with a sweet blueberry topping....only a mentalist would not like that) and went back all by himself for another, more proper sized piece. The moral of the story people, is to never judge a cake by it's flavour, it's cake after all, and never eeeeeever screw your face up when food, very yummy, sugary home cooked food, is being offered. Got it. With Love and Cake.

Lime and Blueberry Cheesecake.
Adapted from a Nigella recipe, found in Nigella Bites.

A few notes:

  • The blueberry part of the cheesecake is a blueberry jam layer on top. I used this lovely 'extra jam'; the 'extra', I think, refers to a higher than normal percentage of fruit, but you could use any that you fancy, or even maybe make your own compote like I do for my breakfast pancakes.
  • Like all cheesecakes, this benefits from a night in the fridge, so tryyyyyyyy to hold back.
  • I used leftover cake crumbs that I had in the freezer for the base, but you could equally yummily use digestive biscuits (if you remember to buy them when you're at the supermarket that that was NOT me....probs).
Makes 1 medium cheesecake
You will need

1 x 20cm springform tin

For the base
120g leftover cake
50g dessicated coconut
50g butter, melted

For the cheesecake layer
750g cream cheese, at room temperature
200g caster sugar
4 eggs, plus 2 extra yolks
juice of 4 limes

  • First job is to set up your cake tin. Place a big bit of foil over the base of your tin, then attach the outside ring so the foil covers the base inside the tin then comes up around the sides on the outside.
  • Put the whole thing on another big piece of foil and scrunch that up around the sides too.
  • Now to make the base, pop the cake, coconut and melted butter in a food processor and whizz to sandy crumbs.
  • Press the crumbs into the bottom of your cake tin to form a firm layer.
  • Pop in the fridge to set.
  • Preheat the oven to 180°c.
  • Now we make the cheesecake part. Beat the cream cheese until nice and smooth.
  • Beat in the sugar, then the eggs and yolks and finally the lime juice.
  • Pour the mixture into your cake tin over the cakey base.
  • Place the cake tin in a roasting tin and boil the're going to bake the cheesecake in a bain-marie.
  • Pour hot water from the kettle into the roasting tin so it comes about halfway up the side of the cake tin.
  • Carefully transfer the whole thing to the oven and bake for 50 minutes.
  • At this stage, just have a little peak and a little wobble...if you think the wobble is excessive; as in it wobbles all over, rather than just in the middle, give the cake another 10 minutes in the oven, otherwise, remove everything from the oven.
  • Take the cake out of it's water bath, take off the outer layer of foil and peel away the sides of the under layer.
  • Set the cake on a wire wrack and leave to cool completely in the tin.
  • When cool, leave to chill in the fridge before serving.

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