Blueberry Cheesecake

Perfect for desert

Recipe

Ingredients

For the blueberry filling:

• 100-200g blueberries
• Juice of ½ a lemon
• 4tsp icing sugar

For the cheesecake

• 200g shortbread or digestive biscuits
• 40g butter, melted
• 405g can Carnation Condensed Milk Light
• 2 x 250g tubs Mascarpone cheese
• juice of 2 large lemons
• 4 passion fruit

1. 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.
2. Grease a 20cm (8") spring-form or loose-base tin.
3. Crush the biscuits and mix together with the melted butter then lightly press into the tin. Chill.
4. 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.
5. 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.

Tips

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.