Cheese cake with blueberry syrup

by admin on August 13, 2010

As with so many other things in the culinary world, there are a million ways to cook the always popular cheese cake. Sometimes baked, sometimes eaten uncooked. Sometimes with gelatine, sometimes without. Some recipes use cream or mascarpone cheese, while others stick to creme fraiche mixed with cream cheese. The latter, along with sugar and crushed biscuits, are the only three ingredients you are nearly always sure to find in any cheese cake recipe.

The inspiration that led to me to making this cheese cake was a stay at Carton House in Kildare in Ireland (I will blog about this later), where I celebrated an early birthday recently. My meal at the hotel restaurant consisted of the most delicious scallops, filet of beef and the dessert, you guessed right, was the most wonderful vanilla cheese cake served with berry sorbet.

I skipped the sorbet and chose to serve it with a blueberry syrup, which can easily be replaced with any berries you might have at hand.

This cheese cake is very simple. Cream cheese, creme fraiche, sugar and vanilla. I also chose to add a tiny bit of lemon juice to give a bit of contrast to the creamyness of the cheese, but if you choose to make the blueberry syrup this really is not nessecary as the tangyness of the fruit will provide balance to the cake.

Cheese cake au natural.

The blueberry syrup is drizzled over.

Yum.

Ingredients ( 6 – 8 people)

  • 8 digestive biscuits
  • 25 g melted butter
  • 300 g cream cheese
  • 150 g creme fraiche
  • seeds from one vanilla pod
  • 75 g sugar
  • 1 tsp lemon juice

Ingredients for the blueberry syrup

  • 75 g frozen or fresh blueberries
  • 60 g of sugar

Crush the biscuits and mix with the melted butter. Press the mix into a 6 inch/15 cm cake tin and leave to cool in the fridge.

Whip together cream cheese, creme fraiche, vanilla, sugar and lemon juice. Put the cheese mixture over the base of the cooled biscuit base and leave the cake in the fridge to set for a couple of hours or overnight.

Meanwhile make the blueberry syrup by slowly melting together the sugar and blueberries in a pot. When all the sugar has been dissolved, leave to cool. Spoon over the cheese cake just before serving.

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