Desserts and sweets
Blueberry cheesecake
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30 min
Serves 8 - 10
General
Ingredients
- For the cheesecake crust For the cheesecake crust
- 1/4 cup butter (melted) 60 ml butter (melted)
- 1 1/2 cup cookie crumbs (use McVities digestive biscuits or similar) 360 ml cookie crumbs (use McVities digestive biscuits or similar)
- For the cheesecake For the cheesecake
- 16 oz cream cheese (450 grams; softened) 455 g cream cheese (450 grams; softened)
- 1 envelope gelatin dissolved in 1/4 cup cold water 1 envelope gelatin dissolved in 1/4 cup cold water
- 1 tbsp lemon juice 15 ml lemon juice
- 1 tsp grated lemon zest 4.9 ml grated lemon zest
- 7 oz marshmallow creme (ready made or see recipe below) 200 g marshmallow creme (ready made or see recipe below)
- 2 cup frozen or fresh blueberries (thaw if using frozen) 480 ml frozen or fresh blueberries (thaw if using frozen)
- 1 1/2 cup double cream 360 ml double cream
Method
Prepare the cheesecake crust
Combine the cookie crumbs and butter into a bowl and mix using your hands until the butter has been absorbed evenly. Press the cookie crumbs mixture onto a 9 inch spring-form pan and chill.
Make the cheesecake filling
Add the cream cheese in a large bowl and gradually add the gelatin while mixing on medium speed using an electric hand mixer. Mix until the cheese and gelatin are well combined.
Stir in the lemon zest and juice and continue mixing. Add the marshmallow creme and mix again.
In another bowl add the double cream and beat until stiff peaks form. Gently fold the whipped cream into the cheese mixture.
Place and blueberries into a blender and process to a puree. Fold the blueberry puree into the cheese mixture.
Pour the blueberry cheese mixture onto the cheesecake crust and spread evenly using a plastic or metal spatula.
Refrigerate the cheesecake for at least 3 hours.
Combine the cookie crumbs and butter into a bowl and mix using your hands until the butter has been absorbed evenly. Press the cookie crumbs mixture onto a 9 inch spring-form pan and chill.
Make the cheesecake filling
Add the cream cheese in a large bowl and gradually add the gelatin while mixing on medium speed using an electric hand mixer. Mix until the cheese and gelatin are well combined.
Stir in the lemon zest and juice and continue mixing. Add the marshmallow creme and mix again.
In another bowl add the double cream and beat until stiff peaks form. Gently fold the whipped cream into the cheese mixture.
Place and blueberries into a blender and process to a puree. Fold the blueberry puree into the cheese mixture.
Pour the blueberry cheese mixture onto the cheesecake crust and spread evenly using a plastic or metal spatula.
Refrigerate the cheesecake for at least 3 hours.
Cook's notes
Marshmallow creme
Makes 7 oz.
In a double boiler or a bowl over simmering water add 16 oz of marshmallows and 3 1/2 tablespoons of light corn syrup. Cook stirring constantly until the marshmallows have completely melted.
Makes 7 oz.
In a double boiler or a bowl over simmering water add 16 oz of marshmallows and 3 1/2 tablespoons of light corn syrup. Cook stirring constantly until the marshmallows have completely melted.
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