Blueberry and cookies n' cream cheesecake
James Tanner shows us how to make this utterly delicious and decadent baked cheesecake made with a cookie crumble base and filled with ripe berries.
(Serves 8)
Ingredients
70g butter200g Oreo (chocolate and cream) cookies, smashed500g cream cheese397g tin of condensed milk1 vanilla pod, just seeds3 free range eggs150g blueberriesGrated chocolate to decorate (optional)
For the blueberry sauce
100g blueberriesZest and juice half a lime2 tbsp water2 tbsp caster sugar
Method
Melt the butter and add to the Oreo crumbs until they are coated and start to stick together. Spoon into a greased and lined 23cm loose-bottomed cake tin and press the mix evenly over the tin base. Leave in fridge to set.
Preheat the oven to 160C/gas3 and in a bowl or mixer whisk the soft cheese until smooth then add the condensed milk, vanilla seeds, and egg.
Pour the filling over the biscuit base and sprinkle the blueberries over the top and bake for 1 hour or until set. Leave to cool and serve.
Cut with a hot knife and serve with blueberry sauce and grated white or dark chocolate!
To make the sauce
Take a medium size saucepan and simply add all ingredients and bring to a gentle simmer,. Cook for around 8 minutes on a medium heat until the berries just pop, stir, cool and serve.