2019-09-01_Food_Heaven

Recipe by BakingMad.com

Recipe by BakingMad.com

10 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Blueberry

cheesecake

SERVES 8

For the base

180g (6½oz) digestive biscuits

35g (1¼oz) unrefined light

muscovado sugar

100g (3½oz) unsalted butter, melted

For the topping

500g (1lb 1oz) cream cheese

1 tbsp vanilla bean paste

100g (3½oz) icing sugar

200ml (7fl oz) double cream

5 tsp blueberry jam

blueberries, to serve

1 Using a rolling pin or food processor,

break the biscuits up into crumbs.

2 In a saucepan, melt the butter and

sugar together, then add the biscuit

crumbs, stirring until they are coated.

Pour into a 23cm (9in) round cake tin

lined with parchment paper. Use the

back of a tablespoon to make sure the

mixture is even and coats the whole of

the bottom of the tin. Cool completely.

3 In a separate bowl, beat together the

cream cheese, vanilla and icing sugar.

4 Gently whip the double cream and

fold into the cream cheese mixture.

Spoon the mixture on top of the biscuit

base using a palette knife to smooth it.

5 Drop the jam on top in a circular pattern

and, using a skewer or toothpick, gently

run the stick through the jam in different

directions to create a ripple swirl ef fect.

6 Chill the cheesecake in the fridge until

ready to serve, then plate accompanied

by a handful of blueberries.

1 Preheat the oven to 170°C/Gas Mark

3. Grease two 20cm (8in) sandwich tins.
   2 Whisk together the butter, golden
   caster sugar and golden syrup until light,
   fluf f y and pale in colour.
   3 In a bowl, mix together the baking
   powder and flour, then gradually add the
   flour, milk and vanilla extract to the
   sugar/butter mix.
   4 Blend together the ingredients until
   they are fully incorporated and the batter
   has reached a smooth consistency. If
   the mixture is too thick, add a splash
   more milk to loosen.
   5 Fill the two tins equally and bake for
   20-25 minutes until golden brown and
   baked throughout. The sponges may be
   thinner than a standard sponge
   containing egg.
   6 Leave the cake to cool on a wire rack.
   7 Prepare the filling by scooping out the
   flesh, seeds and juice of the passion fruit.
   8 In a separate bowl, whip the double
   cream and vanilla bean paste until it
   reaches a soft peak. Split the cream in
   half and gently fold in half of the passion
   fruit. Spread it generously on the
   bottom layer of the cake.
   9 With the remaining cream, decorate
   the top of the cake and drizzle over the
   remaining passion fruit pulp.

350g (12oz) self-raising white flour

(we like Allinson)

2 tsp baking powder

300ml (10fl oz) milk

2 tsp vanilla extract (we like

Nielsen Massey)

For the filling

300ml (10fl oz) double cream

1 tbsp vanilla bean paste (we like

Nielsen Massey)

5 passion fruit

Egg-free

passion fruit

sponge cake

SERVES 8

For the sponge

140g (5oz) unsalted butter, softened

120g (4oz) unrefined golden caster

sugar (we like Billington’s)

2 tbsp golden syrup

TOPPED^ WI

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passion^

fruit^ pul

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