BLUEBERRY CHEESECAKE
Serves 8, Cooking time: 4 hours.
Ingredients:
Base:
320g digestive biscuits or GF equivalent
100g ground almonds
100g unsalted butter, melted
50g caster sugar
A pinch of salt
Filling:
250g mascarpone
360g cream cheese
2 lemon’s juice and zest
150g caster sugar
80g icing sugar
400g frozen blueberries
Method:
Put the frozen blueberries into a bowl and leave them to defrost at room temperature.
Line a cake tin with grease proof paper.
Place the biscuits in a food processor and blitz until they are a Sandy texture. Then in a bowl add the blended biscuits, ground almonds, sugar and salt. Mix thoroughly.
In a small pan melt the butter and add it to the biscuits. Incorporate the butter equally so that when you squeeze it with you hand it sticks together.
Pour the base mixture into the cake tin and flatten. Put it in the fridge while you make the filling.
In a large bowl add the mascarpone, cream cheese, lemon juice and zest, sugar and icing sugar. Whip together. Place this mixture on top of the biscuit base, flatten and leave in the fridge for at least 3 hours.
Remove from the cake tin, and pour the frozen blueberries on top of the cheesecake. Allow the blueberry juices to run down the side and serve.