Saturday, June 9, 2012

Blueberry Cheesecake

I made this blueberry cheesecake as part of a dessert for EPIC youth camp a few weeks ago. 


200g biscuit crumbs
50g unsalted butter, melted

200ml thickened cream + 1 tablespoon icing sugar

1 tablespoon gelatine powder 
3 tablespoon boiling water 

500g light cream cheese (softened at room temperature) 
60g caster sugar (sifted) 
1 tablespoon lemon juice 
250g blueberry puree (strained) 

4-5 tablespoons blueberry jam 


Line base of 20cm/8" spring form cake pan with cling wrap or baking paper. Toss biscuit crumbs into melted butter and press firmly onto base of cake pan. Chill in the fridge 30 minutes.

Whip cream with icing sugar until firm peaks. Cover and keep chilled.

Place the boiling water in a heatproof bowl. Sprinkle with gelatine and use a fork to stir until the gelatine dissolves. Set aside for 5 minutes to cool.

Meanwhile cream cheese, caster sugar and lemon juice together until smooth and creamy.

Add the warm gelatine solution to blueberry purée and mix well.

Add blueberry mixture into cheese mixture and combine till well mixed. Fold in the whipped cream.

Pour cheese mixture onto cake base and chill for about 4 hours or overnight.

Spread the blueberry jam over the top of the cheesecake 45 minutes before serving.

1 comment:

  1. I love the way you always take photos of each step in your recipe! Love Tara


Blog Widget by LinkWithin