MMMMM Fruity!!!

Mr C. and I have sat in for the last three years on New Years eve as neither of us particularly relish the thought of being all squished into a pub with hundreds of strangers and, more that likely, paying for the privilege.
So this year, we had a lovely lunch in Cafe Bar Deli, on Georges Street in Dublin with two friends of ours, one of whom is home from Wales for the hols. She took the very brave move to go back to college there last September as a mature student and to say I have buckets of admiration for the girl is an understatement!!!
After a lovely lunch, we headed to Grogans for a quick pint and then home to get ready for our guests. The two boyos that play in Mr C's band and their, very often better halves, were coming round for dinner and some champers as the clock struck midnight.
For the dinner part, I had the tagine all under control but I was little stuck for dessert. I usually do something like Baked Alaska, or a stack of shortbread with berries and ice cream but given that I had been rather bold and had a few too many drinks the night before, I really didn't trust my own ability to pull of cold icecream surrounded by hot meringue!!!!

I had picked up a copy of Rachel Allen's new book, Bake, from the book people at work and had a little flick through it and was struck by a flash of inspiration as the page fell open at a baked blueberry cheesecake! Blueberries, check (on special in the supermarket) extra low fat cream cheese, check, butter, digestives, sugar, eggs and vanilla, check!!! Horray!!!! Bake now, leave to cool and serve later! Brilliant!!!

You will need a 24cm/9.5inch spring-form or loose based tin for this!
Preheat your oven to 180 c (350F) and butter the sides and base of your tin.

175g digestive biscuits, crushed or whizzed in a food processor, 75g butter, melted
175g blueberries, plus extra for decorating,
450g cream cheese
150g caster sugar
1tsp vanilla essence
4 eggs lightly beaten

Mix the melted butter into the crushed biscuits and press into the bottom of your tin. Place in the fridge while you are making the topping.
Beat the cream cheese, sugar and vanilla together ensuring that it is smooth. Add the eggs and beat until all combined.
Remove the base from the fridge and pour the blueberries onto the base. Pour the cream cheese mixture over the berries and place in the centre of the oven.
Bake for about 40 mins until the centre of the cake is just slightly wobbly when the tin is shaken.
Allow to cool in the tin for about 10 mins before lightly running a knife around the outside of the cake. Remove carefullt from the tin and place on your cake stand or serving plate. Place remaining blueberries on the cake and dust lightly with icing sugar.
This cake is best served at room temperature, with good friends and good conversation!


And I am certain that the blueberries contribute in some way to your five a day fruit and vegetables portions!? No???

Enjoy!
Orls
xx