Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Blueberry Cheesecake Gateau




Source of Recipe


by Good Food Magazine


Recipe Introduction


Makes 12 slices


List of Ingredients




255g/9oz self-raising flour
1 tsp baking powder
225g/8oz caster sugar
225g/8oz butter (softened)
4 large eggs
1 tbsp milk
For the icing and decoration
400g/14oz light soft cheese
grated zest of 2 limes and the juice of 1
110g/4oz icing sugar
225g/8oz blueberries




Recipe



1. Preheat the oven to 180C/350F/Gas 4. Grease a deep 18cm/7in round tin, and line the base with greaseproof paper.
2. Put the flour, baking powder, sugar, butter and eggs into a large bowl and beat with an electric mixer on slow speed until everything is mixed together. Increase the speed and whisk for 2 minutes. Stir in the milk.
3. Spoon the mixture into the tin and level the top, bake for 50-60 minutes, or until the centre of the cake springs back when lightly pressed, and the mixture is starting to come away from the sides of the tin.
4. Leave the cake in the tin for 5 minutes, then turn out on to a wire rack and leave to cool before decorating. This cake keeps in an airtight tin for 2-3 days.
5. To decorate, split into three layers.
6. Beat the cheese until soft, then beat in the lime zest, juice and icing sugar. Sandwich the cake back together with two thirds of the cheese mixture, and spread the rest on the top.
7. Arrange the blueberries in tight circles around the top of the cake, starting in the centre. Keeps for one day in the fridge.