Description
So light and deliciously not overly sweet, with the right amount of tartness from the blueberry-lemon-juice-zest combination.Ingredients
- FOR THE CRUST:
- 2 cups Digestive Cookies (or Graham Crackers) Crumbs
- 5 Tablespoons Melted Butter
- 2 Tablespoons Brown Sugar
- FOR THE FILLING:
- 340 grams Mascarpone
- 115 grams Cream Cheese, Softened
- ½ cups Cane Sugar
- ½ Lemon, Juiced
- 1 Tablespoon Vanilla Extract
- 1-½ cup Whipping Cream
- FOR THE COMPOTE:
- 2 cups Fresh Blueberries
- ½ cups Water
- 1 Lemon, Juiced
- ½ cups Caster Sugar
- 1 Tablespoon Corn Or Potato Starch
- ¼ cups Water, To Dissolve The Corn Starch
- 1 Tablespoon Lemon Zest
Preparation
For the crust:Combine digestive (or graham cracker) crumbs, melted butter and brown sugar in a bowl and mix until the crumbs have been thoroughly coated with the butter. Press firmly into the bottom and sides of an 8-inch springform pan. Chill for 30 minutes.
For the filling:
In a medium bowl, combine mascarpone, cream cheese, sugar, lemon juice and vanilla. Whisk until smooth and creamy. Set aside.
Whisk cream in another bowl until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
Pour filling into the prepared crust, using a flat spatula to flatten the top. Cover and chill several hours or overnight.
For the compote:
Combine blueberries, water, lemon juice and sugar in a small saucepan. Cook over medium heat, stirring gently untilit reaches a boil. Reduce heat, add the potato (or corn) starch and water mixture and stir gently, so as to not break the berries. Stir 3 minutes, or until sauce is thickened. Fold in lemon zest.
Pour sauce over the cheesecake and let sit in the fridge for a couple of hours before serving.
