Gary Rhodes Blueberry Cheesecake
This recipe is Gary Rhodes and was published in Good Food mag a few years back. It is the most wonderful no cook cheesecake, I have had rave reviews when I made it.
Method1. Line a 23cm round x 4cm deep loose bottom cake tin or springform tin with greaseproof paper. Process the biscuits to fine crumbs, then mix with the melted butter. Spoon and press into the base of the tin. Chill in the fridge while you make the filling.
2. For the cheesecake, melt the chocolate in a bowl over gently simmering water. Cool until tepid. Beat together the soft cheese and sugar until smooth, then stir in the melted chocolate. Whip the cream to very soft peaks, then gently fold it into the chocolate mix. Spoon into the tin and smooth the top. Refridgerate for 2-3 hours to set or overnight.
3. Meanwhile, place the blueberries, icing sugar and 4 tablespoons of water in a saucepan and warm gently until the sugar has dissolved, the berries are beginning to burst but still keeping their shape.
4. Spoon the berries from the pan into a bowl. If the syrup is too thin, simmer for a few mins. Pour the syrup over the blueberries and and leave to cool and thicken slightly . This can be done a day ahead.
Finish it in style:
Remove cheesecake from tin and spoon the cold blueberries and syrup over the top.
When whipping the cream, only whip to very soft peaks, if you over whip it can spoil the texture of the cheese cake.
To add an extra vanilla flavour to the cheesecake, split and scrape the seeds from one vanilla pod, then add the seeds to the white chocolate as it melts.\t
* Gravy Tip – Add the blueberries just before serving.
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