Ingredients

The following ingredients have 10 Servings
  • 2 cups digestive cookies or graham cracker crumbs
  • 5 tablespoons melted butter
  • 2 tablespoons brown sugar
  • 340 g mascarpone, softened
  • 115 g cream cheese, softened
  • 1/2 cup organic cane sugar
  • juice of ½ a lemon
  • 1 tablespoon vanilla extract
  • 1½ cup heavy whipping cream
  • 2 cups fresh blueberries
  • ½ cup water
  • juice of 1 lemon
  • ½ cup caster sugar
  • 1 tablespoon corn or potato starch dissolved in ¼ cup water
  • 1 tablespoons lemon zest

Instruction

  • Combine digestive (or graham cracker) crumbs, melted butter and brown sugar in a bowl and mix until the crumbs have been thoroughly coated with the butter.
  • Press firmly into the bottom and sides of an 8-inch springform pan. Chill for 30 minutes.
  • In a medium bowl, combine mascarpone, cream cheese, sugar, lemon juice and vanilla and whisk until smooth and creamy. Set aside.
  • Whisk cream in another bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  • Pour the filling into the prepared crust, using a flat spatula to flatten the top. Cover and chill several hours or overnight.
  • For the compote: combine blueberries, water, lemon juice and sugar in a small saucepan. Cook over medium heat, stirring gently untilit reaches a boil. Reduce heat, add the potato (or corn) starch & water mixture and stir gently, as to not break the berries, for 3 minutes, or until sauce is thickened. Fold in lemon zest.
  • Pour sauce over the cheesecake and let sit in the fridge for a couple hours before serving.