It’s Justin’s 50th birthday today so, of course, I had to make him a birthday cake.
I made a peanut butter baked cheesecake – seeing as cheesecake is his favourite kind of cake, and he’s quite partial to peanut butter too.
I also wanted to try out a tip that I found on the internet this week. Apparently, instead of using a Wilton Bake Even Strip (which helps keep your cake level and prevent a cracked top), you can wrap the sides of the tin with a wet cloth or tea towel.
It worked pretty well, there was a slight bulge to one side of the top which I put down to the overlap of the cloth. Next time I’ll use a cloth cut down to fit the circumference exactly. So long as the cloth is very wet, it won’t burn in the oven. Elasticated cloth, or nylon/polyester fabric probably wouldn’t work very well in the heat of an oven; stick with cotton or linen.
The plain chocolate digestive biscuits gave just that bit of extra depth of flavour over plain digestives, and baking the base for 10 minutes gave it a ‘biscuity’ taste and texture.
I used mascarpone, but you can use Philadelphia or any other plain, full-fat cream cheese.
The results were delicious – a rich, indulgent treat.
There’s only one slice left – that must mean that the birthday boy approves!
- 200g/7oz Hobnobs
- 75g/3oz butter, melted
- 500g/17½oz cream cheese
- 350g/12oz blueberries (fresh or frozen)
- 3 lemons, zest & juice
- 200g/7oz caster sugar
- 3 eggs
- 150ml/5fl oz sour cream
- Preheat the oven to 150ºC/300ºF/Gas mark 2
- Grease the sides of a 20cm/8-inch spring-form cake tin
- In a small saucepan, melt the butter
- In a food processor, add the Hobnobs and grind to a fine crumb
- Add the ground biscuits to the butter and combine
- Empty the mixture into the base of the tin and smooth the surface evenly using the back of a tablespoon
- Bake the base for about 15 minutes then set aside to cool while you make the cake mixture
- Zest & juice the lemons. Set aside
- In the food processor you used to crumb the biscuit, add half the blueberries and lemon juice and purée
- In a stand mixer (or large mixing bowl if doing it by hand) add the cream cheese, sour cream and sugar and mix thoroughly
- Gently whisk the eggs in a measuring jug before adding them to the cheese mixture in 3 stages, mixing well after each addition
- Add the puréed blueberry & lemon juice mixture followed by the lemon zest, making sure it's well incorporated
- Boil a kettleful of water
- Before pouring the cheesecake mixture into the tin, wrap the tin in foil to make it water tight
- Put the tin into an oven tray (at least 5cm/1-inch deep)
- Pour the cheesecake mixture into the tin and put the oven tray & cake into the preheated oven
- Fill the oven tray to about ½cm/¼-inch below the rim with the boiled water
- Bake for 1 hour 15 minutes
- When cooked, turn off the oven and allow the cheesecake to cool in the oven, with the door ajar
- When completely cool, top with the other half of the blueberries and put in the fridge