Here’s a zingy little cheesecake I had the privilege of creating for Mac’s new Sour Puss Blueberry Beer. It’s light and creamy and filled with tangy lemons and plump mulched blueberries giving it a pretty purple hue.
The whole combination is layered on top of a buttery gingernut base and takes only minutes to prepare making this a simple make-ahead summer dessert.
Serves: 10
Cheesecake Base
1 packet gingernuts
⅓ cup dessicated coconut
100g unsalted butter, melted
Filling
3 lemons, juice and zest (separated)
2.5 tsp gelatin powder
500g cream cheese
3/4 cup caster sugar
250g creme fraiche
1 cup fresh or thawed blueberries
To serve (optional)
Freeze dried blueberries
Edible flowers
Add gingernuts to a food processor and blend until crushed. Add the melted butter and coconut and pulse until combined. Press into a 21cm round tin with a removable base, lined with baking paper. Refrigerate while you make the filling.
In a little bowl, sprinkle gelatin evenly over lemon juice. Let it stand for one minute then microwave for 30 seconds until hot and whisk until dissolved.
For the filling add cream cheese and caster sugar to a food processor and blend for a minute or so. Add creme fraiche, blueberries, gelatin mix and lemon zest and blend until the blueberries have broken down and coloured the mix – another 30 seconds or so.
Pour filling onto the crust, cover and refrigerate until set, at least five hours. Serve with freeze dried blueberries and edible flowers if you wish.
No Comments