We are delighted to announce the winner of the recent Dean’s Baking Competition which was held to celebrate National Baking Week – the winner is Jack Haselden from Warrington, Cheshire, well done Jack.
Jack’s entry was a magnificent Baked Blueberry Cheesecake which has now been expertly baked by our Product Development Manager, Siobhan Ingram and photographed for entry into our forthcoming recipe book.
Thank you to everyone who entered, we were delighted with the variety of your submissions which certainly made Siobhan’s job much more difficult.
Jack will be pleased to hear he will be fully credited in the book for his baked recipe, I’m sure you will all agree it looks extremely tasty indeed!
For the base:
- Dean’s Shortbread, crumbed 175g
For the filling:
- Fresh blueberries 90g
- Cream cheese 450g
- Caster sugar 150g
- Vanilla extract 1 tsp
- Medium free-range eggs, lightly beaten 4
For the compote:
- Fresh blueberries 150g
- Icing Sugar 50g
- Water 2 tbsp
Start by preparing the shortbread base:
Butter the base and sides of a 20cm cake tin or spring form tin. Tip the crumbs into the tin and press down firmly using the back of a spoon – scatter the blueberries on top.
To make the filling, beat the cream cheese, sugar & vanilla extract until light and creamy. Beat in the eggs gradually to form a smooth mixture then carefully pour over the shortbread and blueberry base. Smooth the top.
Bake for approximately 40 minutes, or until risen and golden (the cheesecake should still have a slight wobble when you shake the tin gently). Remove from the oven and allow the cheesecake to cool in the tin for 10-15 minutes. To remove from the tin, run a knife gently around the inside edge to loosen, then carefully slide the cheesecake onto a serving plate.
To make the compote, simmer the blueberries, icing sugar & water together in a small saucepan until the sugar has dissolved and the berries are just beginning to burst but still holding their shape. Allow to cool.
Dust the cheesecake lightly with icing sugar then serve in slices with the blueberry compote on the side.
Cook’s note – this rich & creamy baked cheesecake combines perfectly with the sharp flavoured blueberry compote. To enjoy it at its best, serve at room temperature.
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