This cheesecake, is beautiful. Look at it. Just gaze at that crumbly, buttery crust. Those plump blueberries. Mmmmm
Cheesecakes can be notoriously rich and heavy with all that creamy filling. This cake is none of those things. The lemon juice, the blueberries, the gingery crust and the yoghurt topping make this cake super light and zingy.
The topping of vanilla infused yoghurt mimics the New York style cheesecake with it’s sour cream, but while after a slice of a traditional cheesecake I usually feel like going to bed, this one has none of that heaviness. Steph’s cheesecake from Raspberri Cupcakes was my inspiration, but as a quick decoration I opted for fresh blueberries- the last of the season. Those macaroons are still a wee bit beyond my baking abilities I think!
Recipe: From here.
240g (2 cups) crushed gingernut biscuits
1 tbsp sugar
55g (4 tbsp) melted butter
390g (1 2/3 cups) cream cheese
150g (1/2 cup + 2 tbsp) mascarpone
210g (1 cup sugar)
1 tbsp lemon juice
240g (1 cup) plain yoghurt
15g (1 tbsp) sugar
1/2 tsp lemon zest
1/2 tsp vanilla extract
1-2 punnets of blueberries or any berry you can find
Preheat oven to 160C (320F). Mix crushed biscuits, sugar and butter well, and press into the base of a greased and lined 25cm springform tin. Bake until the crust is set and golden. For the filling beat the cheeses together until just combined! Overbeating will affect the texture. Slowly incorporate the sugar until fluffy. Add the eggs one at a time. Spread evenly into the pan and bake for 40 to 45 minutes. Leave to cool completely.
For the topping mix the ingredients together until combined and pour over the cooled cheesecake. Scatter your blueberries on top! Enjoy.