Baked blueberry cheesecake
Check out this indulgent creamy baked blueberry cheesecake. This easy recipe is super simple to make, and is a real crowd pleaser
Blackberry and raspberry einkorn clafoutis
- Preparation and cooking time
- Prep:
- Cook:
- A little effort
- Serves 4 - 6
Skip to ingredients
- 125g raspberries
- 125g blackberries
- 50g caster sugarplus 2 tbsp
- 1 lemonzested and juiced
- 2 tbsp olive oilplus extra for the tin
- 80g einkorn wholemeal flour (we used Doves Farm)plus extra for dusting
- 3 eggs
- 20g buttermelted
- 1 tsp vanilla extract
- ½ tsp baking powder
- 2 tbsp ground almonds
- 175ml whole milk
- icing sugar and whipped cream or mascarponeto serve
Nutrition: per serving (6)
- kcal266
- fat13.2g
- saturates3.9g
- carbs27.2g
- sugars18.8g
- fibre3.1g
- protein7.6g
- salt0.6g
Method
step 1
Put the raspberries and blackberries in a bowl and sprinkle over 2 tbsp of caster sugar and 2 tbsp of lemon juice. Mix well, then leave to macerate for 10 mins.
step 2
Heat the oven to 220C/200C fan/gas 7 and put a baking sheet in the oven to warm up. Brush the bottom and sides of a 22cm, 4- to 5cm-deep, round tin with olive oil, then sprinkle with a little flour – turn the tin to get it sticking to the sides to help the clafoutis rise.
step 3
Whisk together the eggs, 50g of caster sugar, melted butter, olive oil and vanilla extract in a large mixing bowl until smooth. Sift over the flour and baking powder, slowly whisking until you have a thick, smooth batter. Whisk in the almonds, 1 tsp of lemon zest and ¼ tsp of fine salt.
step 4
Slowly pour in the milk, whisking constantly, until you have a smooth, loose batter. Tip in the fruit and its juices, mixing gently.
step 5
Pour the batter into the tin, spreading out the berries evenly. Bake with the tin on top of the heated baking sheet for 30-35 mins or until golden brown on top and just set, with a slight wobble in the middle.
step 6
Remove from the oven and leave to cool in the tin until it’s room temperature – when ready it will be the texture of a set custard on the bottom, a little cakey on top and rippled with soft fruit in the middle. Dust with icing sugar and serve with dollops of whipped cream or mascarpone, if you like.
