Ingredients
400g/1lb blueberries
100g/4oz caster sugar
1 tbsp honey,
Base
175g/6oz digestive biscuits
50g/2oz butter, melted
50g/2oz pecans, chopped & roasted
Filling
350g/12oz cream cheese
350g/12oz fromage frais
2 large eggs
200g/8oz caster sugar
1 tsp vanilla essence
Method
Puree the blueberries & sugar, sieve the puree. Place ½ the puree into a saucepan & simmer for 5-6 minutes until it has thickened, leave to cool. With the remaining puree stir in the honey & leave aside for serving.
Crush the biscuits in a food processor or with a rolling pin, mix in the melted butter & hazelnuts. Press into the base of a greased 23cm/9 “ springform tin. Leave to chill in the fridge while preparing the cream cheese mix.
Use a food processor or electric whisk to blend the cream cheese & fromage frais until smooth. Add the eggs, sugar & vanilla, process until all the ingredients are combined. Pour over the base, then drizzle the cooled blueberry puree over the top & stir through gently leaving a marble affect.
Cook in a preheated oven at 150C/300F/ Gas mark 2 for 35 minutes until set. Leave to cool.Slice the cheesecake, serve with the blueberry & honey sauce.
Credit
Brought to you from www.seasonalberries.co.uk.
