Ingredients
Biscuit Crust
- 350 grams digestive biscuits
- 1 tablespoon light brown sugar
- 150 grams unsalted butter, melted
Vanilla Cheesecake
- 280 grams (9.88 oz) cream cheese, room temperature
- 250 grams (8.81 oz) mascarpone cheese, room temperature
- 65 grams (⅓ cup) granulated or caster sugar
- 1 lemon, juiced
- 1½ teaspoon vanilla extract
- 12 grams gelatine powder
- 300 ml whipping or heavy cream, cold
Blueberry Compote
- 400 grams blueberries, fresh or frozen
- 1 lemon, juiced
- 65 grams granulated or caster sugar
- 180 ml (¾ cup) water
- 1 tablespoon corn flour
Instructions
Biscuit Crust
- Grease a 20cm/8 inch springform cake pan with butter and line the base with baking paper. This makes it easier to remove the cheesecake once it’s set.
- Blend biscuits in a food processor until they resemble fine crumbs. If you don’t have a processor, place the biscuits in a sealed freezer bag and carefully crush them with a rolling pin until they reach a sand-like texture. Transfer the crumbs to a mixing bowl.
- Melt butter and pour it over the biscuit crumbs. Stir until the mixture is thoroughly combined and evenly coated.
- Add the crumb mixture to the prepared pan. Use the back of a spoon or spatula to press the mixture firmly and evenly across the base and up the sides.
- Place the pan in the fridge for 30 minutes while you prepare the cheesecake filling. This helps the base set and hold together. Alternatively, for a firmer crust, preheat the oven to 170°C and bake for 10 minutes. Allow to cool completely before filling.
Vanilla Cheesecake
- In a small microwave-safe bowl, add the gelatine and water. Whisk until dissolved and leave to bloom for a few minutes. Microwave for about 15 seconds, or until the gelatine melts. Set aside to cool slightly, ensuring it remains liquid when you use it.
- In a separate bowl, whip the cream on high speed until firm peaks form. Place the bowl in the fridge while you prepare the rest of the filling.
- In a large mixing bowl, add the cream cheese, mascarpone, and sugar. Beat with an electric mixer for 1 minute until smooth and creamy. Beat in the vanilla extract. Add the liquid gelatine and beat until fully combined.
- Add about one-quarter of the whipped cream into the cream cheese mixture and gently fold through with a spatula. Then fold in the remaining cream until smooth and fluffy.
- Pour the cheesecake mixture into the prepared crust, smoothing the top with a spatula.
- Place in the fridge for at least 6 hours (or overnight) until firm and set.
Blueberry Compote
- In a small saucepan, combine half the blueberries, lemon juice, and sugar.
- Cook over medium heat until the berries begin to release their juices.
- Add the remaining blueberries and cook for 4 minutes.
- In a separate cup, stir corn starch with a little water to make a slurry. Add this to the blueberries and simmer for a few minutes until the compote thickens and turns glossy.
- Remove from the heat and transfer to a jar; Let it cool completely before placing in the fridge to chill.
Assemble
- Once the cheesecake has fully set, carefully remove it from the springform pan.
- Spoon the blueberry compote over the cheesecake.
- Use a hot, clean knife to cut the cheesecake into slices.
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