Creamy, rich cheesecake flavoured with a bit of lemon zest is crowned with blueberry topping in this lovely blueberry cheesecake. This is one dessert you’ll want to make all year round.
INGREDIENTS
450 g blueberries, hulled
200 g caster sugar
200 ml water
20 g cornflour
For the base:
250 g digestive biscuits
80 g butter, melted
For the filling:
300 ml double cream
100 g caster sugar
500 g cream cheese, such as Philadelphia
Finely grated zest of 1 lemon
1 teaspoon vanilla extract
METHOD
Put 200g of the (softer) blueberries into a pan with the sugar and 175ml water. Heat slowly to dissolve the sugar, then simmer for seven to eight minutes.
Mix the cornflour with the remaining 25ml water and stir into the mixture. Simmer, stirring, for two to three minutes. Strain through a fine sieve into a bowl, pressing the berries in the sieve to extract as much juice as possible. Leave to cool.
Crush the biscuits in a food processor to coarse crumbs. (Or put in a plastic bag and smash with a rolling pin.) Mix with the melted butter and pack into the bottom of the glasses, or serving dishes.
Whip the cream and sugar together until fairly stiff. In another bowl, beat the cream cheese to soften, then fold in the cream with the lemon zest and vanilla extract.
Lightly fold through half of the blueberry syrup to create a rippled effect. Spoon the mix onto the biscuit base and place in the fridge for two to three hours until firm.
Mix the rest of the fruit with the remaining blueberry syrup.
Take the glasses and top each one with a generous spoonful of the blueberry Syrup.
Original recipe Mark Hix: The Collection.
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