If you are looking for a melt-in-your-mouth good cheesecake that incorporates the best seasonal fruit, you have found it. I made this cheesecake for Festes de Gràcia that took place in Barcelona this weekend. The nights of decorated streets, live music and loud crowds deserved something special and this cake sure is the definition of special.
250 digestive or other plain biscuits
2 tablespoons olive oil
650g cream cheese
125g natural yogurt
a few drops of vanilla extract
2 peaches, cut in pieces, plus 1 for decorating
125g blueberries, divided
- Preheat oven to 130C. Line a base of 23cm cake tin with baking paper.
- In a food processor or by hand crush the biscuits into fine crumbles. Transfer to a bowl with melted butter and oil, mix well. Push this mixture into the base of the cake tin and refrigerate until needed.
- In a separate bowl beat the cream cheese with sugar and vanilla extract. Add the yogurt and eggs one at a time, beating after each addition. Mix in the flour and fold in pieces of peach. Pour this mix on top of the biscuit base and smooth over the top.
- To prepare blueberry ripple, blend 2/3 of blueberries in blender. Using a fine sieve separate blueberry juice from the bits. Pour the juice into the piping bag and decorate the cake as desired. Bake for 1 hour then turn off the oven and leave the cake inside for another hour. After this time remove from the oven and chill until room temperature. Chill in refrigerator overnight.
- Decorate with slices of peach and remaining blueberries just before serving (optional).