British cheesecake with warm blueberries recipe

British cheesecake topped with warm blueberries is so different to any other cheesecake recipe as it features Wensleydale or white Cheshire cheese as well as low fat soft cheese. The sponge biscuit base is a nice change from the crumbled buttery biscuit base that cheesecakes are usually made with. Cheese and blueberries makes a really fab combo anyways and it's even better in this cheesecake. It might sound a little unusual but you'll love how all these flavour compliment each other.

Ingredients

• 150ml (1/4 pint) orange juice
• 14 sponge fingers (boudoir biscuits)
• 1 x 200g (7oz) tub low fat soft cheese
• 150g (5oz) natural Greek-style yogurt
• 2 eggs, beaten
• 50g (2oz) caster sugar
• 2 teaspoons vanilla extract
• 75g (3oz) Wensleydale or white Cheshire cheese, finely grated

Topping:

• 175g (6oz) blueberries
• 50g (2oz) caster sugar
• icing sugar, for sprinkling
• mint leaves, to decorate (optional)

Method

1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease an 20cm (8 inch) square shallow cake tin, or grease and line a deeper one with a loose bottom.
2. Pour the orange juice into a shallow dish, then briefly dip in the sponge fingers, one by one, and line them up in the base of the cake tin to fit snugly. You will have to trim some of them to fit. If you have any juice left, sprinkle it over the sponge fingers.
3. Beat together the soft cheese, yoghurt, eggs, caster sugar, vanilla extract and Wensleydale or Cheshire cheese. Pour over the prepared base. Transfer to the oven and bake for 45 - 50 minutes, until risen, set and golden. Cool, then remove from the tin.
4. For the topping, warm the blueberries with the sugar and about 3 tablespoons of water for about 2 - 3 minutes, until the sugar and juice from the blueberries turns syrupy.
5. Cut the cheesecake into portions and spoon over some of the blueberries. Sprinkle with a little icing sugar, then serve, decorated with mint leaves, if you like.