Found it a few days ago while browsing mojewypieki.com. It looked out of this world, plus I often have blueberries at home these days, as Izzie is a big fan. Dorota from mojewypieki was right though, the blueberries in the UK are a joke, if I could get hold of some of the great wild ones, that we pick in the woods in Poland, that would be quite another story, not only in terms of the colour of the cake, but the flavour.

One does what one can I suppose, so I blitzed about 190 g of bb’s, then strained them through fine sieve to get nice, smooth puree.  I made the base out of 75 g of digestive biscuits and 25 g of melted butter, all blitzed and pressed into the small round tin. That cooled in the fridge while in the kitchen aid I threw 375 g of soft cream cheese, 2 eggs, 110 g of sugar, a tsp of vanilla paste, 2 tbsps of plain flour, some lemon juice and the said bb’s puree. I also played around with the food colourants, as the colour of the cake was not too appealing, a bit of purple and a touch of pink did help. I followed Dorota’s tip not to overwhip the cheesecake mix, as too much air would cause it to rise in the oven and then collapse, so only mixed until all the ingredients were nicely mixed, then onto the base and into the oven.

It baked for an hour in 150 degrees.

125 g of creme fraiche, a tbps of icing sugar and some vanilla paste all mixed made a nice topping, which went onto the cake for the last 10 minutes of baking.

It chilled in the fridge overnight. Tastes refreshing and fruity. 🙂