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Categories:
digestive cookies butter brown sugar filling Mascarpone cream cheese sugar lemon vanilla whipping cream fresh blueberries water lemon caster sugar starch lemon zest
Viewed: 39 - Published at: 4 years agoIngredients
- 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
- 1/2 cups Cane Sugar
- 1/2 Lemon, Juiced
- 1 Tablespoon Vanilla Extract
- 1-1/2 cup Whipping Cream
- FOR THE COMPOTE:
- 2 cups Fresh Blueberries
- 1/2 cups Water
- 1 Lemon, Juiced
- 1/2 cups Caster Sugar
- 1 Tablespoon Corn Or Potato Starch
- 1/4 cups Water, To Dissolve The Corn Starch
- 1 Tablespoon Lemon Zest
Method
- 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.
