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A mouthwateringly light cheesecake with sweet blueberries and tangy passionfruit - a delicious combination.
Ingredients
Serves 10-12
Preparation time: 25 minutes
Chilling time: 2-4 hours, preferably overnight
For the blueberry compote:
100g (3½oz) blueberries
Juice of ½ a lemon
4tsp icing sugar
For the cheesecake:
200g (7oz) shortbread biscuits
40g (1½oz) butter, melted
405g can Carnation Condensed Milk Light
2 x 250g tubs Mascarpone cheese
juice of 2 large lemons
4 passion fruit
Method
- Tumble the blueberries into a small pan with the juice of half a lemon and the icing sugar, bring to the boil rapidly and then allow to cool, before chilling while you make the base and filling.
- Grease a 20cm (8in) spring-form tin with baking parchment.
- Crush the biscuits and mix together with the melted butter then lightly press into the tin. Chill.
- Meanwhile beat together the condensed milk and Mascarpone cheese until completely smooth. Add the juice of 2 lemons and combine thoroughly, this should thicken the mixture.
- Spread slightly more than half the cream mixture onto the biscuit base, spreading out to seal with the edges of the cake tin. Using a spoon make a large, shallow well in the centre. Spoon the cooled blueberry mixture into the well and top with the remaining cream mixture. Spread out evenly to encase the blueberries. Chill for 4 hours.
- When ready to serve, carefully transfer the cheesecake to a serving plate. Halve the passion fruit and spoon the seeds onto the top.
Tip
If you love a really zesty lemon flavour simply zest the 2 lemons needed for the filling and add with the lemon juice into the Mascarpone.