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DIRECTIONS
BASE
FILLING
BLUEBERRY FILLING
CREAM RING
Grease a 20cm springform cake tin with butter and line with baking paper.
Blitz the biscuits with the lemon zest until sand-like crumbs.
Add the melted butter to the biscuit crumbs and mix to thoroughly combine.
Spread into prepared baking tin and evenly and firmly press the crumbs into the sides and base, using a glass.
Chill for at least 30 minutes while you prepare the filling.
In a large bowl, add the cream cheese, icing sugar, vanilla paste and the finely grated zest of one lemon and juice of half
Beat with a balloon whisk until smooth and very thick.
In another large bowl whisk the double cream until it will hold firm peaks.
Use a large spoon or rubber spatula to fold the whipped double cream into the cream cheese mixture until smooth.
Spoon the mixture inside the biscuit crust then lightly swirl the blueberry puree (?) into the top of the filling mixture.
Use the spatula or a palette knife to evenly smooth the top then cover and chill for at least 2 hours, or up to 24 hours.
Tip the blueberries into a medium saucepan along with the caster sugar and lemon juice.
Place over a medium–low heat and cook for about 7-8 minutes, stirring often until the blueberries are very soft.
Set aside to cool.
Whisk together the cream, vanilla and icing sugar until stiff peaks, then spoon into a large piping bag with a star nozzle fitted.
Carefully remove the cheesecake from the tin and place onto a serving plate.
Pipe large rosettes of the topping around the edge of the cheesecake then use a slotted spoon to spoon the cooled blueberry mixture into the middle.
Cut in wedges to serve with any extra syrup on the side.