Blueberry cheesecake
By: Simon Rimmer From: Good Food Live
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Blueberry cheesecake
- Prep time:
- 30 mins
- Cook time:
- 1 hr
- Serves:
- 6
For a rich and indulgent dessert try Simon Rimmer's creamy cheesecake, topped with marinated blueberries
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Tips and suggestions
- Drink with...
- Sancerre
Ingredients
- 200g water biscuits, crushed
- 50g brown sugar
- 50g Pecan halves, crushed
- 125g Butter, melted
For the filling:
- 600g Goats cheese
- 300g Mascarpone
- 150g caster sugar
- 6 Eggs
- juice and grated zest of 2 Lemons
For the topping:
- 50ml rose water
- 100 ml water
- 225g Sugar
- 225g Blueberries
Method
1. Preheat the oven to 170°C/gas 3.2. 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.
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Latest Comment
Absofruitely delicious, thank you. x