14 April 2020 - 2:38am

blueberry ripple cheesecake

Serves 5

You will need:

Digestive biscuits 300g
Unsalted Butter 100g
Caster Sugar 200g
Philadelphia cream cheese 325g
Double Cream 350ml
Lemons 1
Mascarpone 325g
Frozen Wild Blueberries 345g
Caster Sugar 120g

Prep & Cooking Method:

To create the blueberry coulis, put the frozen blueberries in a pan with 120g of caster sugar, gently cook out until they become a compote

Grate the zest of the lemons into a large bowl

Add in the Philadelphia cheese, mascarpone, double cream, and 200g of caster sugar

Whisk them all together until firm and fluffy

Divide the mix into two and add the blueberry coulis to one half and mix well

Blitz the biscuits in a food processor with warmed butter (or you can always put them in a plastic bag and grind them down with a rolling pin)

Place 25g of the biscuit mix into each of the jars and then spoon in 60g of Blueberry cheesecake mix, and 60g of lemon cheesecake, mix simultaneously to create a ripple effect and smooth out with a spoon. Then allow to set.

Serve cheesecake topped with coulis