July 01, 2013

Baked Cheesecake Loaf with Blueberry Sauce {Gluten Free}


Life. Sometimes it puts you in the happiest of moods and then other times you feel like it's kicking the crap out of you. Either way you should be happy something is happening with your life. I know, I know, it's very hard to say that when things aren't going to plan or when life is giving you a hard time. It's just a pain when you try and do everything right but that's life, isn't it?

I have to say to myself, 'Holly, you're healthy, you're young, you're fresh out of college and eventually things will level out. Chill out.' 


We all need some quality chilling out time. Chilling: calming down or taking a break. Everyone needs and deserves it. Seriously, the energy spent getting worked up on things is truly wasted. 

How do I like to chill? You may think this is incredibly predictable, but top of my list is cooking and blogging (duh!) followed by: staying in my pyjamas all day, painting my nails, watching rom-coms, reading books and flicking through cookbooks. 

Ahhhhh, chill.



So what has baked cheesecake got to do with chilling out? This cheesecake was therapeutic for me with the beating and the whisking! I had some (bad) energy I needed to get out of my system. Don't worry...no bad energy went into this cheesecake, it's all good. It's actually better than good, it's blooming marvellous! 

The sweet, jammy blueberry sauce beautifully stains the serene white cheesecake violet. 

The colour contrast is perfection. 

Enjoy,

Holly, x


Ingredients for cheesecake and not a biscuit in sight, but the usual suspects are: cream cheese, eggs, cream, sugar and corn flour. I'm adding some extra flavour with the juice and zest of 1 lemon. 

If you want to give this cheesecake loaf a base, you totally can. Just bash up 200g of gluten free biscuits and mix with 50g of melted butter. Push into the base of the lined loaf tin before pouring over the cheesecake filling. 


Start with the room temperature cream cheese, place in the bowl of a mixer and beat with the paddle attachment until smooth and creamy. 


Once smooth, beat in the eggs one at a time, scraping down the bowl with a spatula in between each egg. 

Don't over beat the eggs into the mix or you'll add too much air. 


It's good to mix the cheesecake by hand every once in a while to ensure that everything is fully mixed. Sometimes the cream cheese can get stuck to the bottom of the bowl. 


Stir the cornflour into the caster sugar and with the mixer on low, sprinkle it in followed by the cream. 


After you've added the cream, switch to a whisk and whisk in the lemon juice and zest until you have one smooth, creamy, homogeneous mixture. Again, making sure to release anything stuck on the bottom of the bowl.


Pour the mixture into a lined loaf tin and bake on a baking tray in a preheated oven at 200C. 


Once baked, you need to cool the cheesecake until completely cold. Then, you need to allow it sit in the fridge for at least 8 hours...ideally overnight!

The cheesecake may soufflĂ© up as it bakes and it will have a few cracks but it will fall and deflate as it cools. 

Some people really freak out over the cracks and deflation in a cheesecake. Life's too short, man. I kind of like the sunken crevasse in the centre of the cheesecake....means you can fill it with something delish!


Cheesecake and blueberries is a pretty classy combo, especially with lemon. For the sauce you'll need: frozen blueberries, caster sugar, water, cornflour and a lemon. 


I like using frozen berries for this sauce because I find, when cooked from frozen they don't break down so quickly, they release a little extra water and they're cheaper. It cost just over €2 for 350g of frozen blueberries where fresh ones would have cost over €4. Sense. 


This blueberry sauce is super simple. Place the blueberries in a pot with water, sugar and lemon juice. Bring to a low simmer stirring occasionally.


Look at the lovely stain left on the bowl from the blueberries...I'd totally buy a set of bowls with this design!


Mix the cornflour with water and pour it into the pot with the blueberries. Cook the mixture until it thickens and the liquid coats the back of wooden spoon. If the sauce over thickens thin it with a little water or extra lemon juice. Allow the sauce to cool before pouring it over the cheesecake.

If you're lucky you may have some sauce left and it'll be sensational heated slightly and poured over some caramel ice cream or...dare I suggest it, on toast with crunchy peanut butter! So darn good. 


Recipe, Makes 10-12 slices

Cheesecake

500g Full Fat Cream Cheese, room temperature
3 Eggs
200g Caster Sugar
2 Heaped Teaspoons Cornflour
175ml Cream
Juice and Zest of 1 Lemon

Preheat an oven to 200C and grease and line a 1 lb loaf tin with non stick baking paper.
In the bowl of a mixer fit with a paddle attachment cream the cream cheese until softened and smooth.
With the mixer on low add in the three eggs one at a time until just mixed, scraping the bowl with a spatula inbetween each egg. 
Mix the caster sugar and cornflour together.
With the mixer on low sprinkle the caster sugar and cornflour.
Pour in the cream in a steady flow. 
Switch to a whisk and whisk in the lemon juice and zest. 
Make sure you whisk until you have a smooth glossy mixture.
Pour the cheesecake into the lined loaf tin, place on a baking tray and bake at 200C for 50-60 minutes. 
The cheesecake should have a firm wobble all over and a toothpick inserted into the centre should come out clean.
Remove from the oven, allow to cool completely and then chill in the fridge overnight. The cheesecake will need at least 8 hours in the fridge. 

Blueberry Sauce

350g Frozen Blueberries
100g Caster Sugar
150ml Water
2 Tablespoon Corn Flour + 2 Tablespoon Cold Water
Juice and Zest of 1 Lemon

Place the frozen blueberries in a pot with the water, lemon juice and sugar.
Place over a medium heat and bring slowly to a simmer...stirring occasionally making sure not to break up the blueberries.
Stir the cornflour with the 2 tablespoons of water.
Slowly pour the cornflour into the sauce pan and simmer over a medium heat until thickened and the liquid coats the back of a wooden spoon, about 3-5 minutes.
If too thick, add more water and/or lemon juice.
This will turn cloudy but once the cornflour cooks out it will go clear.
Pour into a glass bowl and stir in the lemon zest.
Cover the top of the sauce directly with clingfilm and allow to go cold. 
Don't refrigerate the sauce before pouring it over the cheesecake, keep it at room temperature so the sauce is nice and fluid.
Refrigerate after use and use within a week.

5 comments:

  1. can't wait to try this! your pictures and recipes always make me happy!

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    Replies
    1. Janelle, possibly one of the nicest things anyone has ever said to me!x

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  2. I love loaf cakes and this cheesecake looks delicious! A berry sauce is the perfect accompaniment.

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  3. Holly,

    I had this cheescake. Here is what it was like. Creamy, dense, squidgy, unctious, loveliness. The sauce was bitter-sweet dark and lucious. Perfect with my latte and the newspaper and... dreamy. A taste sensation! Thanks!

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