Blueberry cheesecake

Cheesecake is not a traditional Hungarian pastry, but it has earned its place in most confectioneries: it is lighter than buttercream cakes and works well with tart fruit.

Ours is baked rather than set: the cream cheese filling sits on a crumbly biscuit base and bakes slowly at a low temperature so the top does not crack. The fresh blueberries go on just before serving.

Serving and storage

Keep chilled and serve cold. We add the fresh blueberries only before serving, since the fruit starts to release its juice on the cream within hours.