250g cream cheese
¼ cup caster sugar, plus extra ¼ cup
2 tsp vanilla paste
1 free-range egg
2 free-range egg yolks
3 cups plain flour, plus extra, to dust
2½ tsp baking powder
2 tsp bicarbonate of soda
½ tsp ground ginger
150g cold unsalted butter, grated
1 cup milk
150g white chocolate, chopped
2 punnets blueberries, plus extra, to serve
Pouring cream, to serve
Preheat oven to 180°C fan- forced (200°C conventional). Line a small loaf pan with baking paper.
Mix cream cheese, sugar, vanilla, egg and yolks in the bowl of an electric mixer and beat until smooth. Spoon into prepared pan. Bake for 25-30 minutes, until firm. Cool fully, dice with a hot knife and put on a lined baking tray. Freeze cheesecake for 15 minutes, until firm.
Sift flour, baking powder, bicarb, ginger and extra sugar in a bowl and add butter. Rub with fingertips until a rough crumb forms. Add milk and mix gently.
Gently fold in chocolate, berries and cheesecake. Flatten to a 20cm disc on a lined tray and dust with flour. Cut in 12 wedges and bake for 25-30 minutes. Serve with cream and extra berries.