Lemon, Blueberry & Ginger Cheesecake
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Lemon, Blueberry & Ginger Cheesecake
Recipe by Courtney Roulston
Serves – 8
Prep Time – 20 minutes, plus setting time
Cooking Time – 10 minutes
Ingredients
200 g Granita biscuits
90 g butter, melted
1 tsp mixed spice
½ tsp Coles ground ginger
2 x 250 g blocks Cream cheese, cubed
2 x 395 g tins condensed milk
2 tbsp ginger, finely grated
Juice and zest of 3 large lemons
2 cups blueberries
2 tbsp Coles Finest maple syrup
Method
Crush the biscuits into a fine powder in a food processor in batches. Place the crushed biscuits into a bowl then pour in the melted butter, mixed spice, and ginger. Stir until well combined then place the mixture into the base of a 23cm springform tin. Use the back of a spoon to pack the mixture down into an even layer. Set aside in the fridge while you prepare the filling.
In an upright blender, place the cream cheese and condensed milk. Blitz to start the mixture combining. Place the grated ginger into a piece of clean kitchen towel and squeeze the juice out into the blender along with the lemon zest and juice. Blend for 1-2 minutes, or until the mixture is completely smooth.
Pour half the cheesecake mixture into the tin and scatter in 1 cup of the blueberries. Pour the remaining filling in and smooth it over so it's even. Place the cheesecake into the fridge to set for 6 hours or overnight.
Place the remaining blueberries into a small pot with the maple syrup over a medium heat. Bring up to a simmer and cook for 5 minutes, or until the mixture is glossy and bright purple. Allow the blueberry mixture to cool before placing on top of the cheesecake and slicing to serve.
