Blueberry and Passionfruit Cheesecake
Blueberry and Passionfruit Cheesecake

Blueberry and Passionfruit Cheesecake

Time
PREP: 20 mins
CHILL: 2 hours +
Difficulty
Quite Easy
serves
Serves: 12

Make sure you have fresh preferably large lemons for this recipe - you'll need 4tbsp or 60ml for the perfect soft set cheesecake.

Cut through scrumptious creamy filling to reveal juicy blueberries and a shortcake base in this show-stopping pud!

Blueberry and Passionfruit Cheesecake
Best cheesecake around! A cheesecake that never disappoints whenever I make it.
Jayne59 

Blueberries

100g

Juice of ½ a lemon

Icing sugar

2tsp

Shortbread biscuits, crushed

175g

Butter, melted

30g

Capital mascarpone cheese

2 x 250g

Juice of 2 large lemons

Passion fruit

2

You will also need…

20cm spring-form tin, lined with baking parchment

Step 1 of 5

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.

Step 2 of 5

Mix the biscuits the melted butter in a bowl then lightly press into the tin. Chill for 10 minutes.

Step 3 of 5

Whisk the condensed milk and Mascarpone cheese until completely smooth. Add the juice of 2 lemons (watch it thicken!).

Step 4 of 5

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.

Step 5 of 5

When ready to serve, carefully lift the cheesecake onto a serving plate. Halve the passion fruit and spoon the seeds onto the top.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Blueberry and Passionfruit Cheesecake is rated 4.6 out of 5 by 17.
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Rated 5 out of 5 by from 5 star cheesecake!!! I have been using this recipe for years and it never disappoints! Everyone asks me for the recipe which I gladly pass on. So simple and very delicious! It’s so easy to adapt the recipe. I use various toppings and fillings but the basic recipe is always the same and never fails. Always a go to recipe that is quick.
Date published: 2023-08-20
Rated 5 out of 5 by from Brilliant recipe Made thIs and everyone wanted recipe Delicious, very more ish
Date published: 2023-08-17
Rated 5 out of 5 by from Delicious Cheesecake This was my first time making a cheesecake, I made it and my work colleagues taste tested it for me. They loved it and said it was great tasting. I also made it again for some one else, they said it was gone so quick.
Date published: 2023-03-08
Rated 5 out of 5 by from Tastes as amazing as it looks! I've made this recipe a few times and it never fails to impress, but in how good it looks and tastes. The blueberries inside are a welcome surprise. It seems too easy to get such good results!
Date published: 2023-03-07
Rated 5 out of 5 by from Delicious cheesecake Made this recently and all the family loved it! Bit of a wow factor when you cut into it. Really easy to make and tastes delicious.
Date published: 2023-03-07
Rated 5 out of 5 by from Gorgeous Made this gorgeous cake and complements from family were flying from all- thank you carnation
Date published: 2023-03-07
Rated 5 out of 5 by from Fabulously tasty cheesecake! Easy to make and Carnation products just the best.. use them to make all the recipes.. great results! The family couldn’t get enough of this cheesecake and will be a regular on the dinner table for dessert.
Date published: 2023-03-07
Rated 3 out of 5 by from Tastes fantastic but curdled! I’ve made this a few times, and swap raspberries for the blueberries. I also mix a couple of passion fruit in to the cheesecake mixture as well, and whilst the cake does leak some fluid, it tastes divine. Summer on a plate. However, I’ve made it a couple of times and the cheese/condensed milk has curdled. I googled it and found a suggestion that maybe the mascarpone was too cold out of the fridge. I made sure it wasn’t the next time, but again it started to curdle. Any idea why?? Also, I’ve made it and it has failed to set. I’ve added an extra lemon as per the advice to someone else on here, but that has failed to solve the issue. And yet I’ve made it in the past and it has been fantastic ☹️
Date published: 2022-06-30
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