ENGLISH BLUEBERRY CHEESECAKE

English blueberries, perfect in August and early September, are a great source for Vitamin K and especially rich in the antioxident anthocyanin, found in the deep-blue pigments of these berries.  This recipe is however, all about deliciousness and is eqaully lovely with a topping of plums or blackberries at this time of year.  The addition of fresh soft goat's cheese (the curd not the type of goat's cheese with a rind) gives a sharp sophisticated tang to this classic pud, but it works equally well with curd cheese or cream cheese as well.

Serves 4-6

For the base:

• 40gms rye flour

• 50gms wholemeal flour

• Pinch of bicarbonate of soda

• 30gms soft brown sugar

• ½ tsp salt

• 50gms rolled oats

• 1 small egg beaten

Method:

1. Preheat the oven to 180°c.

2. Mix all the base ingredients in a bowl and then bring together into a ball.

3. Press the mixture into the base of a 20cm spring form tin, pressing it up slightly round the edges.

4. Place in the oven for 12 mins, then remove and allow to cool.

For the filling:

• 150gms soft goat's cheese

• 150gms soft cream cheese

• Zest 1 lemon

• 70gms icing sugar, sifted

• 250mls double cream

Method:

1. Beat together the cheeses, lemon zest, icing sugar and a squeeze of lemon juice.

2. Beat the cream to soft peaks and fold it through the cheese mixture.

3. Spoon the filling into the tin and smooth the top. Place in the fridge for at least 3-4 hours, until set.

For the topping:

• 250gms English blueberries

• 2tblsp blackcurrant cordial*

Method:

1. Place the blueberries in a small pan with the cordial and heat until the berries are just bursting.

2. Tip into a bowl and chill.

To serve:

1. Remove the cheesecake from the tin and onto a serving plate.

2. Spoon over the blueberries and serve.

*We used our home-made cordial – it’s easy to make! See July's ‘ Sow, Grow, Cook’  recipe for Blackcurrant & Basil Cordial