Spread some blueberries jams over the top of the cheese cake, 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. Oh, yum!
I'm submitting this post to my hosted Aspiring Bakers #21: Gluten-Free Bakes (July 2012)
- 90g Arnotts arrowroot biscuits
- 45g butter, melted
- 95g blueberries, plus extra for decorating
- 225g cream cheese
- 75g caster sugar
- 1/4 tsp vanilla extract
- 2 eggs, lightly beaten
- Icing sugar, to dust
- A little bit of blueberries jam for decor
- Preheat the oven to 180°C. Butter 3 round diameter spring-form/loose-bottomed tin with diameters around 10cm.
- 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.
- 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 in water bath for 30 minutes or until it is pale golden and should only wobble very slightly when you gently shake the tin.
- 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.