Smooth, creamy and utterly indulgent – a blueberry cheesecake perfect for family sharing.
30 minutes
45 minutes
Medium
6
Pre-heat the oven to 180°C.
Crush the biscuits into crumbs by putting them in a plastic bag and crish with a rolling pin. Melt the butter and stir into the biscuits. Line the base of a 20cm sprin-form cake tie with greaseproof paper. Press the biscuit mix into the base then chill in the fridge.
Mix together the cornflour and sugar. Beat in the soft cheese, then the egg. Finally, stir in the sour cream. Pour into the tin.
Place the tin in the oven and cook for 35-450 minutes, it should still have a slight wobble in the middle. Let it cool.
To make the blueberry topping, place the sugar in a saucepan. Add 50ml water. Bring to the boil. Once the sugar has dissolved, add the blueberries.
Cover and cook for a few minutes and then cool. To serve, spoon the blueberry topping over the cheesecake with some Graham’s Gold cream drizzled on top.
Enjoy!
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
