Tales from a Kitchen Window
Nest Hunting
I was about to start writing up this recipe for a blueberry cheesecake when Mr H said; I think there’s a bird in the nest.
Over the last couple of years, blackbirds have taken residence in this beautifully constructed nest built in a tall, prickly bush only a few yards from our kitchen window.
On doing some research, I discovered that Blackbirds nest from March to July, and as we approach the end of February, this seemed the perfect time for birds to start nest hunting.
Blackbirds can often have up to three broods per year, laying up to 4 or 5 eggs, but we have never actually seen any eggs and only ever seen one young fledgeling, which, after a few days of hopping from one branch to the next, testing out its wings, was gone in no time at all.
Through its time in the nest, we left the bird alone, trying not to get too close for fear of disturbing the mother, leaving the chick to fend for itself.
However, this potential new resident was a sparrow, which normally nestles and make nests in our hedge at the bottom of the garden. So, we shall wait and see who will reside in the nest this year.
I’ll keep you posted.
Back to the (no bake) cheesecake, or perhaps I should call it creamcake, as there is very little cream cheese in this recipe compared to the other ingredients. The mere mention of cheese in anything puts my grandson off tasting anything new. He tried it and gave it a thumbs up, after sharing a slice with mum and dad.
I have included a homemade Blueberry Sauce with this post, which can be used in almost anything.
Blueberry Cheesecake with Homemade Blueberry Sauce
Ingredients
For the Blueberry Sauce
200g fresh or frozen blueberries
100ml water
50g caster Sugar
1/2 teaspoon vanilla extract
1 tablespoon Cornflour or Cornstarch dissolved in 2 teaspoons of cold water
For the biscuit base
12 digestive biscuits approx (165 grams). Any plain biscuit is fine.
80 grams of unsalted butter
For the Cheesecake filling
165g full-fat cream cheese
75g caster sugar
250 Mascarpone ( a creamy soft full-fat cheese)
300ml double cream
Method
Grease the base of an 8-inch (20cm) deep-sided springform cake tin and place a circle of baking parchment at the bottom, which is optional and makes it easier to remove the cheesecake from the base.
Make the Blueberry Sauce
TIP: Do this first and leave the sauce to cool completely before adding it to the cream cheese filling.
Step 1: Add half of the blueberries in a medium pan and the water, sugar and vanilla extract. Simmer over a medium heat until the blueberries start to break up.
Step 2: Add the dissolved cornflour to the pan, a little at a time, and bring the mixture to a rolling boil, stirring all the time. Turn down the heat and simmer until you reach a thick, pouring consistency but not runny.
Tip: If the sauce becomes too thick, add a little more water. If it is too thin, keep boiling until it thickens.
Tip: Test for thickness by running your finger accros the back of your spatular.
Step 3: Remove the sauce from the heat and add the remaining blueberries, gently stirring them into the thick sauce. Leave in the pan or in a clean dish to cool completely.
Make the Biscuit Base
Step 1: Using a food processor, blitz the biscuits until you have a fine breadcrumb consistency.
Step 2: Melt the butter in a large pan over a medium heat. Take off the heat and add the crushed biscuits. Mix until well combined and all the biscuit crumbs are coated in the melted butter.
Tip: It should look like fine sand.
Step 3: Press the biscuit mixture firmly into the base of the prepared tin and place it in the fridge to set.
Make the Cheesecake filling.
Step 1: Mix the cream cheese and sugar together, by hand, in a large bowl using a hand held whisk.
Tip: I recommend mixing the filling using a hand whisk rather than an electric mixer. It only takes a few minutes and makes it easier to control the thickness.
Tip: Do not over-mix, or the cream cheese will become too runny, and you may be unable to bring it back to a suitable thickness. Another reason for mixing by hand.
Step 2: Add the cream and mascarpone and whisk, by hand, until very thick.
Step 3: Gently fold in, but not thoroughly combine, half of the cold blueberry sauce.
![Unbaked Blueberry Cheesecake.](https://substackcdn.com/image/fetch/w_720,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Faf7aaf55-7391-45e6-b229-e071f1dd825b_4032x3024.jpeg)
![Unbaked Blueberry Cheesecake.](https://substackcdn.com/image/fetch/w_720,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fc84f4660-4aee-401e-83af-5218b97860fd_4032x3024.jpeg)
Step 4: Spoon the blueberry cheesecake mixture over the set biscuit base and level it out. Carefully pour the remaining blueberry sauce over the top of the cheesecake.
Step 5: Leave in the fridge for at least 4 hours to set. Preferably overnight.
Ready to Serve?
When ready to eat, release the cheesecake by running a knife around the inside edge of the tin before releasing the spring on the outside.
Serve with more fresh blueberries.
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Thank you so much.
Lynn