
Simon Rimmer
from
Good Food Live
For a rich and indulgent dessert try Simon Rimmer's creamy cheesecake, topped with marinated blueberries
For a rich and indulgent dessert try Simon Rimmer's creamy cheesecake, topped with marinated blueberries
Blueberry cheesecake
Method
2. Mix together the water biscuits, sugar, pecan and melted butter. Press into the base of a loose-based 20cm cake tin.
3. In a large mixing bowl, mix together goat's cheese, mascarpone and sugar.
4. Beat in the eggs one at a time and mix in the lemon juice and zest.
5. Spoon the cheese mixture over the biscuits base.
6. Bake for 1 hour until set. Remove and cool.
7. Meanwhile, make the topping. In a saucepan, heat together the rose water, water and sugar until the sugar dissolves and the mixture thickens to a light syrup.
8. Add the blueberries to the syrup, turn off the heat and let them infuse.
9. Serve the cheesecake with the blueberry mixture spooned over it.
Prep:
30 min
Cook: 1 hr
Cook: 1 hr
Ingredients
200g water biscuits, crushed50g brown sugar
50g Pecan halves, crushed
125g Butter, melted
For the filling:
600g Goats cheese300g Mascarpone
150g caster sugar
6 Eggs
juice and grated zest of 2 Lemons
For the topping:
50ml rose water100ml water
225g Sugar
225g Blueberries
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