Baked blueberry and elderflower cheesecake
Try this deliciously indulgent cheesecake. Make the day ahead so it’s perfect to serve for dessert when you have friends over. You can also freeze in portions for an occasional treat.
Chef
Ingredients
200g digestive biscuits
190g unsalted butter
600g low fat cream cheese
150g caster sugar
120g blueberries
80g cornflour
4 large eggs
70ml elderflower cordial
284ml double cream
To serve
Icing sugar
Method
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Step 1
Preheat the oven to 175°C / 155°C fan / gas mark 4. Line a 23cm round spring-form tin with greaseproof paper, smoothing out the edges. Crush the digestive biscuits into fine crumbs, melt 40g of the unsalted butter and mix together. Press the crumb mix firmly into the base of the tin.
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Step 2
Cream the remaining 150g unsalted butter and the caster sugar together, add in the cream cheese and beat until fluffy. Stir in the cornflour.
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Step 3
Beat in the eggs, cream and elderflower cordial. Mix well and pour the mixture into the tin. Press the blueberries into the mix so that they are evenly distributed and just under the surface.
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Step 4
Bake in the oven for one hour. Allow to cool, then rest in the fridge overnight to settle. Remove from the fridge, wait 30 minutes before removing from the tin and sieve over a little icing sugar to decorate.
Food facts
The main source of carbohydrate in this dish comes from the sugar, digestive biscuits, cornflour and cordial. The carbohydrate values have been provided for those who have trained in insulin adjustment.
Cream cheeses, tend to be lower in phosphate than hard cheeses but as this recipe uses a large quantity of cream cheese it is high in phosphate. If you have been prescribed a phosphate binder, ensure you take them with this dish.
Blueberries are a low potassium fruit that add colour and flavour to this dessert. By sticking to the recommended portion size in the recipe it keeps the overall potassium content low.
The cheese and eggs are great sources of protein, ideal if you are on dialysis but may not be suitable if you have been advised to follow a lower protein diet.
Use gluten-free digestive biscuits.
Cheesecakes are high in fat and sugar and should be kept for special occasions or as a treat. If you want to reduce the amount of sugar or fat in this recipe, you can use a low fat spread in place of the butter, choose reduced-sugar digestives (if available) or use a sugar free/no added sugar cordial.
A cheaper option is use frozen blueberries but don’t thaw them before use.
Store in an airtight container in the fridge and eat within two days. You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze in portions. Thaw overnight in the refrigerator before serving.
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