This [censored], constructed by a friend, won second place in our annual
[censored] Off competition to select a Queen of [censored]. (Won this year by a
male with an apple and rhubarb [censored]; but to preserve his dignity he
was crowned King of [censored] -- he's still waiting for his subjects to
line up. ;-)
There was a spot of controversy. The judges' decision wasn't
unanimous, and popular opinion (based on a probably biased subset of
participants "interviewed" by me) was that this blueberry concoction
should have won. However, I'm inclined to discount these lay opinions
because the [censored] was served warm (the result of the cook being rather
overwhelmed with work that day) whereas the recipe calls for serving
at room temperature. (What's that, Jill? 98 F or thereabouts? ;-)
=========================
Blueberry cheesecake [censored]
Serves 8
Stuff:
2 sheets ready rolled frozen shortcrust pastry
375 g cream cheese
3/4 cup caster sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
1/3 cup Bulla Country Style Thick Cream
3/4 cup fresh or frozen blueberries
Do this:
1. Place baking tray into oven. Preheat oven and tray to 200 C.
2. Use pastry to line base and sides of a 3 cm deep, 24.5 cm (base)
loose-based [censored] pan. Place into freezer for 20 minutes or until
firm.
3. Place [censored] onto hot tray. Bake for 18 to 20 minutes or until light
golden. Remove from oven. Stand for 5 minutes. Reduce oven
temperature to 180 C.
4. Using an electric mixer, beat cream cheese, sugar and vanilla until
well combined. Add eggs. Mix well. Stir through cream. Pour
mixture into warm pastry case.
5. Scatter blueberries over [censored], slightly pressing them into filling.
Bake for 30 to 35 minutes or until set. Cool to room temperature.
Cut into wedges to serve.
=========================
Cheers, Phred.
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