There's not a lot you can do to let off steam when you're pregnant. After the joys of last week, all I wanted to do come Friday night was have a tequila or ten. Chaz sweetly made it his mission to let off enough steam for me, him and The Cub. I absolutely did not feel like partaking in the other options of pilates or a 'nice long walk'. So I baked an enormous cheesecake instead. A Baked blueberry one to be specific. A proper taste sensation of which I managed to eat at least half of in the first sitting. At least I was too full to then even think about the delights that this weeks house sale will bring. Mission accomplished.










Preheat the oven to 180/gas 4. Butter the sides and base of a 24cm cake tin.

Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Alternatively, place them into a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin. Spread the blueberries over the base and allow to chill in the fridge until needed.

Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and creamy.

Pour over the top of the blueberries and then bake in the oven for 40 minutes, or until pale golden and only wobbles slightly when you gently shake the tin.

Remove from the oven and allow to cool in the tin for about 10-15 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin.
Transfer to a serving plate. Sprinkle over a few blueberries, then dust with icing sugar. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.



I made this from recipe I'd torn out of a magazine but think it's a Rachel Allen creation.




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