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.

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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

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