Friday, December 14, 2012

Blueberry Cheesecake from the Scandi Evening

Light, with a deep buttery base, this dessert was a real crowd pleaser..and it's easy to make!
The recipe comes from Simply Scandinavian  by Terro Kalio and Kimmo Saira.

For two  21" deep flan tin (with removable base) you will need:

For the base:

  • 200g of digestive biscuits 
  • 80g of butter melted
For the filling:
  • 1 litre of raw blueberries (approx. 760g) + more to decorate.
  • 100ml of water
  • 5 gelatines sheets
  • 600g of cream cheese
  • 400g of double cream 
  • 200g of sugar
  • 1 1/2 tbsp of vanilla extract
  • 1 tbsp of lemon juice


In a pan add the water and blueberries, when slightly hot pulp them then sieve
the juice into a clean pan.Bring to the boil, then simmer on low.
Put the gelatine into cold water to soften ( a few minutes)
Squeeze the water out and add to the pan, make sure it melts then let it cool.

Crush the biscuits in a food processor the add the melted butter to make a paste.
Line your tin with baking paper then press the paste evenly.

Whip the double cream, add the cream cheese, sugar, vanilla extract and lemon juice.
Add the blueberry and stir till you have an evenly colour , it will look a bit "soupy"
but it's normal.

Add the mixture to the tins then set in the fridge for a least 4 hours but preferably overnight.
decorate with fresh blueberry, icing sugar or serve with a blueberry coulis as we did.