Blueberry and Passion Fruit Cheesecake

Cut through scrumptious creamy filling to reveal juicy blueberries and a shortcake base in this show-stopping pud!
Serves: 12
  • Blueberry compote
  • 100g blueberries
  • Juice of ½ a lemon
  • 4tsp icing sugar
  • For the cheesecake
  • 200g shortbread biscuits, crushed
  • 40g buttery spread*, melted
  • 405g can Carnation Condensed Milk Light
  • 2 x 250g tubs Mascarpone cheese
  • juice of 2 large lemons
  • 4 passion fruit

You will also need...

20cm spring-form tin, lined with baking parchment
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins

    Cook time
    20 mins

Each serving typically contains

  • Energy 1638kJ 393kcal 20%
  • Fat 24.0g 34%
  • Saturates 13.6g 68%
  • Sugars 28.8g 32%
  • Salt 0.35g 6%

of an adult's Reference Intake (RI)*
Energy per 100g: 1429kJ/343kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 1. Simmer the blueberries in a pan with the juice of half a lemon and the icing sugar until reduced to a thick syrupy sauce. Cool completely.
  2. 2. Mix the biscuits the melted butter in a bowl then lightly press into the tin. Chill for 10 minutes.
  3. 3. Whisk the condensed milk and Mascarpone cheese until completely smooth. Add the juice of 2 lemons (watch it thicken!).
  4. 4. Spread 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 (don’t worry if you end up with a some blueberry sauce mixed in – it will look lovely!). Chill for 4 hours.
  5. 5. When ready to serve, carefully lift the cheesecake onto a serving plate. Halve the passion fruit and spoon the seeds onto the top.

Discussion Board

  • Mangerauk
    June 30, 2014
    Best invention of a cheesecake ever !!! Made it today and it was an absolute winner !!!!
  • ling
    December 30, 2013
    Why the condensed milk and mascarpone mixture became grainy once i have added in the lemon juice.

    Carnation says:
    Hi Ling, the mixture will initially become grainy as the dairy curdles but when you stir it will thicken and set when in the fridge.
  • ling
    December 30, 2013
    why the mascarpone cheese and condensed milk mixture curdled once lemon juice added in. What mascarpone brand are you using in the recipe?

    Carnation says:
    Hi Ling. When you add the lemon juice to the Carnation Condensed milk and the mascarpone the acid will react with the dairy and curdle. As you stir the mixture this reaction will cause the cheesecake to thicken and then set when in the fridge. Any brand of mascarpone will work beautifully in this.