Ingredients
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
Method
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Preheat oven to 180°C fan- forced (200°C conventional). Line a small loaf pan with baking paper.
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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.
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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.
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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.
