Whipped Cheesecake

Very easy no-bake cheesecake served with blueberry and lemon zest.

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Ingredients

• Crust:

  250g ground digestive

  1 tbsp sugar

  50g butter

• Cheesecake:

  250g cream cheese

  1/3 cup sugar

  1 cup whipping cream

  250g mascarpone

  vanilla

• Blueberry sauce:

  400g blueberries

  lemon zest

  2 tbsp sugar

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Method

Crust

• Stir the ingredients then press into the bottom of a 9" pan.

• Refrigerate for 30 minutes.

Cheesecake

• In a mixing bowl, combine the cream cheese and mascarpone. Beat until smooth, and set aside.

• In a separate bowl, whisk the whipping cream, sugar, and vanilla until stiff peaks form.

• Using a spatula, fold the cream cheese mixture into whipped cream mixture.

• Transfer the cheesecake filling over the chilled crust and refrigerate for 4 hours or overnight.

Blueberry sauce

• Boil the ingredients until the blueberries are soft. Allow it to cool.

• Serve the cheesecake with the lemon zest and sauce.