This indulgent classic lemony cheesecake drizzled with freshly made blueberry compote and piled up fresh blueberries in the middle is a fantastic way to enjoy the beauty of blueberries.
- 130gms Digestive biscuits
- 1/2 cup Flaked almonds (toasted)
- 100gms Unsalted butter (melted)
- 750gms Cream cheese (room temperature)
- 200g Sour cream
- 4 eggs separated
- 200g caster sugar
- 1 Vanilla bean (vanilla extract)
- Zest of one lemon
- Juice of ½ lemon
- 250g (2 punnets) Blueberries fresh or frozen
- Juice of ½ lemon
- 1 tsp corn flour
- ¼ cup caster sugar
- 2 tbsp hot water
- 250g (2 punnets) Blueberries
- Zest of 1/2 lemon
- Preheat the oven to 180°C. Lightly grease a 22cm spring form baking tin (with removable base). Cut out a round piece of baking paper to line the base of the tin.
- To make the base; place the digestive biscuits in a ziplock plastic bag and cover it in a tea towel, using a rolling pin whack the biscuits until they are completely broken up and resemble a fine crumb. Transfer to a mixing bowl.
- Lightly toast the flaked almonds in a dry shallow pan until they are nicely golden, this will only take a short while so keep an eye on them and shake the pan to prevent them burning. Once they have cooled down a little place them into the already used ziplock bag, cover inside a tea towel and whack with the rolling pin. Leave them still slightly in small pieces rather than completely turning them into a fine crumb like the biscuits.
- Add to the mixing bowl along with the melted butter, stir with a spatula to combine. Turn the mixture out into the prepared tin, using the spatula or your fingers press the crumb mixture down firmly to evenly cover the base of the tin. Place in the fridge for at least 30mins to chill completely.
- To make the filling; Place the cream cheese and sugar into a mixing bowl, using electric beaters mix on medium speed until the consistency is smooth. Add the contents of a scraped vanilla pod (or extract), lemon zest, lemon juice, as well as the sour cream and stir until the mixture is well combined.
- In a separate bowl, separate the egg whites and add the yolks gradually to the cream cheese mixture and mix on low speed. Whisk the egg whites in the separate bowl until they are light and fluffy, fold them into the main mixture gently until they are combined.
- Take the chilled baking tin out of the fridge and fill with the mixture. Bake for 1 hr in the oven (depending on your oven it could take less). The top of the cheesecake will have a golden colour and the middle should still be a little wobbly when tapped gently. Turn the oven off and leave the door slightly ajar, allow the cheesecake to cool down in the warm oven for a further hr. Take the cake out of the oven to completely cool down before covering it and placing it in the fridge to chill completely.
- Blueberry compote; Rinse the blueberries and place them in a small saucepan, add the sugar and the lemon juice and place the lid on. Allow to simmer on low heat for 10-15 mins, gently stirring if needed. The blueberries will start to fall apart and become soft.
- In a little jug stir the cornflower with a dash of hot water and stir until there are no lumps, combine this into the compote and allow to simmer for a further couple of minutes. The compote consistency will become slightly thicker. Set the compote aside to cool down.
- Serve the cheesecake with the compote drizzled over the top, pile the fresh blueberries in the middle and zest fresh lemon zest over the top, enjoy!