Blueberry cheesecake

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.

Comments                        add a comment

Be the first to add a comment...

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
100ml water
225g Sugar
225g Blueberries

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Great discounts on cookware
Competitions: great prizes up for grabs