If you live in the UK, then you know summer is indeed on its way; we are feeling the heatwave. Why not enjoy a classic, easy dessert in the heat, a blueberry cheesecake which has delicate flavours with a buttery, biscuity base.

This recipe is egg and gelatine free, we recommend making it in the evening, so it has at least 12 hours to set in the refrigerator.

Ingredients:

Method:

  1. Stir together the digestives, ginger biscuits, sugar, and melted butter. Press into the base of a 9-inch springform tin. Place in the refrigerator to chill while you make the cheesecake filling. Or you can place in the freezer for 30 minutes.
  2. Mix the mascarpone cheese, double cream and condensed milk with a whisk attachment. 
  3. Puree half the blueberries in a food processor, press through a sieve and add to the mix. Beat until all is blended. You can use a hand whisk or an electric whisk. 
  4. Remove the base from refrigerator/freezer, spoon the cream cheese mixture onto the chilled base, level it properly and chill overnight in the refrigerator. 
  5. Serve on a plate with the remainder of the fresh blueberries.

It is simple as 1,2,3. You can also make these in mini ramekins if you don't have a tin, halve the recipe.

Don't forget to tag us in your bakes @cakecabinet.co.uk we will do a repost on our social media channels.