晴耕雨讀樂活悠

配料

175克（6安士）消化餅乾

75克（3盎司）黃油，融化

175克（6安士）藍莓，加上額外的裝飾

450克（1磅）奶油奶酪

150克（五盎司）細砂糖

1茶匙香草精

4個雞蛋，打散

糖粉

24厘米（9 ½英寸）直徑 spring-form/loosebottomed

中文簡易作法在下面

Baked Cheesecake with Blueberries

This wonderfully rich cheesecake is equally good made with other fruit. Use whatever is in season, or whatever you happen to have in the freezer. Raspberries and blackberries are particularly delicious.

Serves 10-12

Ingredients

175g (6oz) digestive biscuits

75g (3oz) butter, melted

175g (6oz) blueberries, plus extra for decorating

450g (1lb) cream cheese

150g (5oz) caster sugar

1 tsp vanilla extract

4 eggs, lightly beaten

Icing sugar, to dust

24cm (9½in) diameter spring-form/loosebottomed tin

Method

1. Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides and base of the cake tin.

2. Place the biscuits in a food processor and whiz until quite fine. Alternatively, place them in a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin so that it is nice and even. Spread the blueberries over the base and allow to chill in the fridge while you make the topping.

3. Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 minutes or until it is pale golden and should only wobble very slightly when you gently shake the tin.

4. Allow to cool in the tin for about 10 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Sprinkle over a few blueberries, if you wish, then dust with icing sugar. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.

5. Cut the dough into rectangles about 8 x 14cm (3¼ x 5½in) in size and place in a single layer on the prepared baking trays. If you want to sprinkle sea salt or seeds on top of the crispbreads, then first brush the top of the raw crispbreads with olive oil so that they stick to the surface.

6. Bake in the oven for 10-14 minutes or until pale golden brown and slightly curled up at the edges. They will feel dry when cooked, but will only really crisp up when they have cooled. Check after 8-10 minutes of cooking and if they are golden brown underneath, but still quite pale on top, then turn them over. Allow to cool on wire racks.

Rachel's Baking Tip

You can experiment with all kinds of (dry) sweet biscuits or cookies for the base; just crush them the way you could the digestives above. Try using a chocolate biscuit base and omitting the blueberries.