My grandma came to visit last week, so I decided to make her this blueberry cheesecake. Usually, I stick to no-bake cheesecakes, as I find them much creamier and easier to make, but in the spirit of trying new things I went for this. The highlight of this recipe was the specaloos base, which is a Belgium cookie which include spices such as cinnamon, nutmeg and ginger.
Hope you enjoy! And tell me, what other biscuit bases do you use?
WHAT YOU’LL NEED
- Hand mixer
- Food processor (or a rolling pin & plastic bag)
- Baking tin (20cm)
- 250g (1 pack) Speculoos biscuits (we used Lotus biscuits)
- 80g Butter (melted)
- 300g blueberries
- 2tbsp light soft brown sugar
- 1 lime, zested and juiced
- 250g mascarpone
- 450g low fat soft cheese
- 90g golden caster sugar 90g
- 2 tbsp cornflour
- 3 eggs, 2 whole and 1 yolk
- 150ml Soured cream (optional)
Preparing the base
- Pre-heat the oven to 180C/fan 160C/gas 4.
- Then, smash the biscuits in a food processor or put them in a plastic bag roll over the biscuits with a rolling pin until you achieve a sand-like consistency.
- Melt the butter and add the biscuit crumbs, stir to combine. (Tip: for this part, add the butter slowly, as you may not need to use all the butter)
- Place in the base of the cake tin and spread in an even layer, then flatten. To flatten, you can use your fingers or a potato masher.
- Bake in the oven for 10 minutes until golden. Then remove and leave to cool while you prepare the filling.
Preparing the filling
- Put the blueberries in a baking dish and sprinkle with the brown sugar and lime juice, cook for about 15 minutes, or until they start to soften and burst.
- Once ready, tip the juices into a bowl. This will be served on top of the cheesecake.
- Now, mix the mascarpone with the soft cheese, caster sugar, cornflour, lime zest and eggs.
- Then, spoon half of the cheese mix into the tin, then add half of the blueberries (leave some for the top). Then pour over the remaining mixture.
- Smooth the top, then bake for 40 minutes or until the mixture is set but with a faint wobble in the centre
- This part is optional, but spoon over the soured cream and bake for a further 10 minutes. (The soured cream is great aesthetically if you have cracked your cheesecake!)
- Leave to cool the cheesecake completely. Once cooled, release the cheesecake from the tin and spoon the remaining fruit and the juice for the top. As seen in my image I used raw blueberries for the top as I much prefer raw blueberries.