Blueberry Cheesecake Gateau

Oh it looks so heavenly, and I hope it tastes as gorgeous as it looks. Thanks Reena for the recipe. For those who are interested, you can find it on bbc.food.



Ingredients
255g/9oz self-raising flour (I made my own self raising by using cake flour mixed with b.p.+ salt)
1 tsp baking powder
225g/8oz caster sugar
225g/8oz butter (softened)
4 large eggs
1 tbsp milk

For the icing and decoration
400g/14oz light soft cheese (I used half mascarpone half cream cheese)
200 ml whipping cream which I folded into the cheese
grated zest of 2 limes and the juice of 1
110g/4oz icing sugar
225g/8oz blueberries

Method
1. Preheat the oven to 180C/350F/Gas 4. Grease a deep 18cm/7in round tin, and line the base with greaseproof paper.
2. Put the flour, baking powder, sugar, butter and eggs into a large bowl and beat with an electric mixer on slow speed until everything is mixed together. Increase the speed and whisk for 2 minutes. Stir in the milk. I thought this step was a joke. What's with all the creaming stage we've learnt from baking 101???
3. Spoon the mixture into the tin and level the top, bake for 50-60 minutes, or until the centre of the cake springs back when lightly pressed, and the mixture is starting to come away from the sides of the tin. To avoid dome-like appearance, I should've separated batter into 2 separate tins. Domes are so amateurish!
4. Leave the cake in the tin for 5 minutes, then turn out on to a wire rack and leave to cool before decorating. This cake keeps in an airtight tin for 2-3 days.
5. To decorate, split into three layers.
6. Beat the cheese until soft, then beat in the lime zest, juice and icing sugar. Sandwich the cake back together with two thirds of the cheese mixture, and spread the rest on the top.
7. Arrange the blueberries in tight circles around the top of the cake, starting in the centre. Keeps for one day in the fridge. I left it under the aircon for few hours and ate it.