Nigel Slaters Baked Blueberry Cheesecake

I better post something on here. Just to prove I'm still cooking and still eating. I haven't faded away at Slimming world yet. I'm managing to maintain my happy weight but can have treats like this now and again. This is so delicious and very easy to make. Once it has cooled it doesn't look quite like this, this was taken when it had just come out of the oven and as it cools it sinks and deflates a little. My sister in law made it for us last weekend in London, so as usual when I come back from visiting her I am inspired by the lovely things she makes. This is a Nigel Slater recipe. We both used frozen blueberries which are great to have in the freezer anyway. I love them on my porridge in the morning. They are much cheaper then fresh ones too. 


Ingredients
Serves 6
full-fat cream cheese 450g
caster sugar 200g
lemon 1
vanilla extract 1 or 2 drops (¼ tsp)
eggs 5
double cream 280ml
plain flour 30g
blueberries 100g

Method
Heat the oven to 180C. Line the base of a 20cm springform cake tin with baking parchment. Place a pizza stone or baking sheet in the oven to heat up.

Put the cream cheese and caster sugar into the bowl of food mixer and beat for a few seconds until soft and creamy. Grate the lemon zest into the cheese, then add a drop or 2 of vanilla extract.

Break the eggs into a small bowl and beat lightly with a fork or small whisk to combine the yolks and whites. Introduce the eggs to the cream cheese beating at slow speed, then pour in the double cream. At this point the mixture may look too much like liquid.

Stir in the flour, making sure it is thoroughly combined then pour into the lined cake tin. Scatter in the blueberries, some of which will slide down into the depths, others will stay afloat. Slide carefully into the oven, place on top of the hot stone or baking sheet and bake for 45 minutes, until the cake has risen a little, its surface soft yet lightly firm and patchily golden brown.

Remove the cheesecake from the oven and leave to cool before slicing.