Fruity delights part 2: blueberry cheesecake gateau

Blueberry cheesecake gateau

One look at the ingredients list for this GoodFood cake and you’ll know why I loved baking it! A nice perk is that it’s super easy to make and there is of course the fun element of decorating it! (and scraping out the left overs of course).

Preheat the oven to 160C. Butter and line the base of a deep 18 cm round cake tin (this allows you to make 3 layers. If you don’t have one this size, just use a regular 20 cm cake tin like I did, and stick to 2 layers instead). Put 225 g self-raising flour in a bowl with 1 tsp baking powder, 200 g sugar200 g softened butter (if you forgot to take the butter out of the fridge beforehand, just blast it in the microwave for 20-25 seconds. Not longer thought, or it will be melted), 4 eggs and 2 tsp vanilla extract (if you don’t have vanilla extract, you can use the seeds of 1 vanilla pod or a sachet of vanilla sugar instead). Mix together on a low speed until everything is combined. Increase the speed and mix for a couple of minutes more then stir in 1 tbsp milk.

Spoon the mixture into the tin and level the top. Bake the cake for about 50-60 min, until the cake springs back when lightly touched and a skewer inserted in the middle comes out clean. Cool, then split into 3 layers with a sharp knife (insert the knife on the side till about halfway, then cut it in a circle, turning the cake as you go). If you used a larger tin, stick to two layers instead of three.

To make the icing, beat 400 g medium-fat soft cheese until soft (I used the Belgian soft cheese or Brabantse platte kaas, which is absolutely delicious). Beat in the zest and juice of 2 limes and 100 g icing sugar. You can adjust the taste by adding more sugar or lime juice, depending on how sweet or tangy you like it. If the icing is too runny, just put it in the fridge for half an hour – 1 hour to firm up a little (which I had to do as well). Sandwich the cake back together with two thirds of the cheese mixture and spread the rest on top. Arrange 200 g blueberries in tight circles around the top of the cake.

Short for time and need a quick dessert? The cheese icing mixed together with the blueberries makes a delicious variety on fruity yoghurt and will be a guaranteed hit on its own!

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