Everywhere you go you’re bombarded by scenes of picture perfect families and glossy turkeys sitting atop beautifully set dining tables. Smiles all round. Oversized red baubles hanging overhead, engulfing the streets in glimmering lights.
And it’s really difficult not to get caught up in it all really. However much the brisk breeze sends chills over your cheeks, it isn’t winter yet.
Slow down. Chill.
The Autumn season seems to pass me by every year as I become immersed in Christmas madness all too early.
Relish in the excited wind that rustles the crisp leaves above you, sending them spiralling down around you. Enjoy it before those leaves are gone for a while.
So this weekend, instead of filling the house with scents of cinnamon and ginger, I opted for an indulgent neutral dessert.
If you need a break from all the festivities that seem to come around quicker and earlier every year, have some cheesecake and take your erratic christmas mind off that ever-growing gift list.
P.s. I know you’re probably thinking, ‘who is this girl? Her previous posts are all about embracing christmas?!’ Don’t worry I’ll take my own advice and dial down the christmas music for a few days. Or maybe just… a day.
Ingredients – Recipe from Jamie Oliver
- 250g digestive biscuits
- 150g unsalted butter, melted
- 115g caster sugar
- 3 tbsp. cornflour
- 900g full-fat Philadelphia, at room temperature
- 2 eggs
- 115 ml double cream
- 1 vanilla pod
- zest of 1 lemon
- 400g blueberries
- 3 tbsp. caster sugar
Pre-heat your oven to 180C.
To make the biscuit base. Crush the biscuits using either a rolling-pin or if you prefer a finer crumb, use a food processor. Mix the biscuits and melted butter in a bowl. Next the crumb into the base of your springform pan and flatten. Bake for 10 minutes and leave to cool.
Turn the oven up to 200C. Place the sugar and cornflour in a bowl and mix together. Add in the cream cheese and beat with an electric whisk or in a stand mixer. Beat until creamy. Add in the eggs, one by one, and beat until combined. Finally add in the cream, vanilla and lemon zest. Beating once more until smooth.
Pour the mix on top of the biscuit base and level with a palette knife/spatula. Sit the cheesecake on a baking tray and place in the oven for 40-45 minutes. The top will be browned and the cheesecake should still be slightly wobbly in the centre. If the cheesecake begins to brown too much, cover with foil and continue to bake.
Leave the cheesecake to cool at room temperature and then fridge for a couple of hours or overnight.
Place the blueberries in a saucepan with the sugar and a splash of water. Put the pan on medium heat and leave to simmer for 5-10 minutes. Cool and serve.