Lemon Blueberry Cheesecake Cake

Serves 1
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Directions

  1. 1Cream the butter and sugar in a bowl until light and fluffy (about 1-2 mins).
  2. 2Add in the eggs one by one whisking after each egg.
  3. 3Once the eggs are incorporated, fold in the flour, baking powder, milk, vanilla/lemon/zest.
  4. 4Once combined, whisk for about 1 minute then fold in the blueberries if adding.
  5. 5Pour into a 14” greased & lined tin or two 8” tins.
  6. 6Bake in a preheated oven at 160c for 20-25 minutes depending on the temperature of your oven/size of your tin.
  7. 7Check on it every 10 mins and insert a toothpick to check it has cooked through.
  8. 8For the cheesecake frosting: Cream together the icing sugar and cream cheese until smooth then whisk in the double cream and crème fraiche.
  9. 9Whip until thick and leave it to set in the fridge while the cake bakes/cools down.
  10. 10For the compote: Heat the blueberries and sugar in the microwave for 2 minutes.
  11. 11Stir and mash up some of the blueberries then add cornflour and microwave another two minutes.
  12. 12Let it cool completely before using.
  13. 13For the crumble: Crush the digestives to a fine crumb then stir in the melted butter and let it sit in the fridge until ready to use.
  14. 14To assemble: Allow the cake to cool completely before frosting, top with the cream, compote, crumble fresh blueberries and some extra lemon zest.

Ingredients

  • 4 medium free range eggs
  • 250 g butter
  • 250 g caster sugar
  • 250 g self raising flour
  • 1 tsp baking powder
  • 0.5 tsp vanilla
  • 2 tsp lemon extract
  • 1 small Zest of lemon
  • 1 handful blueberries coated In flour
  • 3 tbsp whole milk
  • 300 ml double cream
  • 300 g cream cheese
  • 3 heaped tbsp crème fraiche
  • 10 tbsp icing sugar
  • 1 cup frozen blueberries
  • 1 tbsp sugar
  • 3 crushed digestive biscuits
  • 1 tablespoon melted butter
  • cornflour
  • fresh blueberries
  • extra lemon zest

Equipment

bowlwhisk14” greased & lined tinoventoothpickfridge

Tips

  • Avoid leaving the oven door open for too long.
  • Avoid moving the tins around too much while in the oven to prevent sinking.
  • Allow the cake to cool completely before frosting.
  • Keep refrigerated before serving but serve at room temp.