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Blueberry Cheesecake
Serves6
Cooking time
1h
30m
Bite into a slice of pure indulgence with this velvety blueberry cheesecake. The smooth, creamy filling sits on a buttery biscuit base, while sweet, perfectly tart Driscoll's blueberries crown the top for a burst of flavour. Whipped up for any occasion, this cheesecake is a showstopper that combines luxury with a little fruity freshness in every spoonful!
Ingredients
150gplain sweet biscuits
100gunsalted butter, melted
3 tspgelatine powder
1/4 cupboiling water
500gcream cheese, softened
2/3 cupcaster sugar
2 tspfinely grated orange zest
2 tbspfreshly squeezed orange juice
300mlthickened or whipping cream
170gpunnet Driscoll's blueberries
Blueberry sauce
2 punnetsDriscoll's blueberries
1/3 cupraw caster sugar
2 tbspfreshly squeezed orange juice
Method
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Preparation
Line the inverted base of a 20cm springform tin with baking paper.
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Biscuit mixture
Place biscuits into a food processor and process until they resemble fine breadcrumbs. Add the butter and process until combined. Tip the biscuit mixture into the prepared pan, and evenly press the crumbs over the base of the tin. Refrigerate for 30 minutes.
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Cheesecake
Sprinkle the gelatine gradually over boiling water in a heatproof jug. Whisk with a fork until gelatine is dissolved. Beat the cream cheese, sugar and orange zest with an electric mixer with whisk attachment until smooth. Beat in warm gelatine mixture until combined, then add cream and orange juice, beating until smooth and slightly thickened. Fold in the blueberries. Pour the filling into prepared tin and spread evenly. Refrigerate for 3 hours or overnight until set.
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Blueberry sauce
Meanwhile, to make the blueberry sauce, place 1 punnet of the blueberries, sugar and orange juice in a small heavy-based saucepan. Cook, mashing the blueberries and stirring occasionally for 5 minutes or until the berries break down and the mixture thickens slightly. Stir in the remaining blueberries and set aside to cool.
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Serving
Serve the cheesecake topped with blueberry sauce.
