Blueberry and lemon cheesecake
Servings: 8
Cheesecake has so many things going for it: you can make it in advance, it teams so well with fruit, and heck – it’s CHEESEcake! I like adding a tangy fruit like berries to cheesecakes, because it’s cuts through the richness and adds lovely colours too. The purple bleed of this berry makes for a magical marbling, and I so enjoy tumbling some extra bloobs on top – either whole or some sliced through the middle to reveal their natural star. The icing sugar sprinkling is optional but excellent – you’re welcome to leave it off, as the cheesecake is sweet enough.
10 minutes
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Ingredients
- 250 g shredded wheatmeal biscuits
- 50 g desiccated coconut
- 200 g salted butter melted
- 500 g cream cheese softened at room temp
- 1 tin (395g) sweetened condensed milk
- 300 ml sour cream
- 1 tsp vanilla
- Zest and juice of 3-4 lemons 1 tablespoon zest, ½ cup lemon juice
- 250 g (2 scant cups) blueberries
- 100 ml water
- 20 g platinum gelatine leaves soaked in cold water
- Blueberries for garnish
- 1 tsp icing sugar
Instructions
- Grease and line the base and sides of a 20cm springform tin with baking paper.
- Place biscuits and coconut in the food processor and whiz until you get a fine crumb then add the melted butter and whiz again until mixed through. Press the mix into the base of the prepared tin and chill in the freezer for 15 minutes. Rinse and dry the food processor.
- Into the clean processor, combine the cream cheese, condensed milk, sour cream, vanilla, lemon zest and juice and blueberries blend until very smooth and silky.
- Soak gelatin leaves for 5 minutes in a bowl of cold water, until soft.
- Heat 125ml water in a small saucepan until just boiling, squeeze out excess water from gelatine and add to pan and stir until dissolved.. Pour this mixture into the processor blend until combined, scaping down the side if needed. Pour into your tin over the cold biscuit base and chill in the fridge for 4 hours until set (overnight is best).
- Remove from tin and place on a cute serving platter. Just before serving, tumble over more blueberries and sift over icing sugar.
