you can not eat all this by yourself!
which just elevates this desert to another level.
ingredients
Here's what you need :¬)
serves 8
Cake ingredients
- 250g digestive biscuits - crushed to a fine crumb
- 100g butter
- 50g icing sugar
- 400g mascarpone cream
- 1 tsp vanilla extract
- 400g cream cheese
Topping ingredients
- 300g blue berries
- 70g granulated sugar
- 2 teaspoons fresh lemon juice
- 165g water
- 4 teaspoons cornstarch
* the topping is optional as a pie filling or fresh fruit would also be perfect or simply serve as it is naked.
method
You will need a small pan to heat your butter for the base and a pre-lined 23cm loose bottomed cake tin. See below.
NOTE: Greese the inside of the cake tin lightly with
butter!
The biscuit base: A blender is handy to crush the biscuits but not essential as this can easily be done with a bag & a rolling pin especially if you need to vent some frustration!
The Topping: I made a Blueberry Compote for the topping here, but you have a few choices:
- Use my really easy compote recipe
- Use a cheats' tin of prepared topping / filling
- Top with fresh fruit - strawberries, blueberries etc.
- Serve naked - just cheesecake & biscuit!
Note: Only use a good quality pie filling/topping. I once tried a tin of strawberries in light syrup, and, well... Don't! Just Don't!!!
Blueberry Compote Recipe
This is a really easy fruit compote recipe that you can make in just a few minutes. It's perfect for topping your cheesecake.
Make this when you put your biscuit base in the fridge to set.
- In a small bowl, mix a little of the water with the cornstarch until smooth.
- Combine blueberries, sugar, water and lemon juice in a saucepan.
- Stir in the cornstarch mixture.
- Bring the mixture to a gentle simmer over a medium heat.
-
Reduce the heat & cook for 2-3 minutes until thickened.
- Remove from heat and let it cool before using.
And that's about all you need, so without further ado...
let's make the base!
- Heat a small saucepan with 100g of butter till just melted.
- Add your biscuit crumbs to the melted butter.
- Mix the crumbs & butter really well.
- Press the biscuit mix into a lined tin & chill till set.
- Sieve the 50g icing sugar into a large bowl add 400g mascarpone cream & mix well.
- Add 1 tsp vanilla extract & the 400g cream cheese & combine well.
- Once your biscuit base has completely cooled you can now top with your creamed cheese mixture smoothing the top with a pallet knife or spatula.
- make a lip around the edge to hold the topping.
- Add the topping
- Place into the fridge until ready to serve
I have topped mine with a blueberry fruit compote, alternatively use a tin of Princess™ Black Cherry Fillings & Toppings — which is a fast and easy pie topping to use, or, simply top with fresh berries of your choosing.
Serving suggestion:
...with a spoon & fork!
