Ingredients
- 500g Blueberries (try to buy local produce or grown in Britian)
- 200g/8oz Billington’s natural molasses sugar
- 200ml/7 fl oz water
For the base
- 250g/9 oz Porridge Oats
- 6 oz butter melted
For the filling
- 300ml of double cream
- 100g/4 oz of Billington’s natural molasses sugar
- 500g of full fat cream cheese
- Zest 1 lemon
- 1 tsp vanilla extract
Method
- Put the blueberries into a pan with the sugar and water. Heat slowly to dissolve the sugar, then simmer for 7-8 minutes. Strain through a sieve into a bowl, pressing the blueberries into the sieve to extract as much juice as possible. Leave to cool.
- Line a 20cm springform cake tin with greaseproof paper. Melt the butter in a pan and mix with the porridge oats. Make sure mixture is not too dry, if it is add more melted butter. Pack into the cake tin to make the base, firming with the back of a spoon.
- Whip the cream and sugar together until fairly stiff. In another bowl, beat the cream cheese to soften, then fold in the cream with the lemon zest and vanilla extract. Lightly fold through the berry syrup to create a rippled effect. Spoon the mix onto the biscuit base, then place in the fridge for 2-3 hours until firm.
- You may want to keep a few blueberries and a little syrup aside to decorate the cheesecake once cooled.
- Run a hot knife around the edge of the cheesecake, then release the side of the tin and slide the cheesecake onto a board. Cut into slices and serve each one with a generous helping of double cream.
