Whipped Cheesecake

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


Ingredients

Crust

  • 250g digestives

  • 1 tbsp sugar

  • 50g butter, melted

Cheesecake

  • 250g cream cheese

  • 1/3 cup sugar

  • 1 cup whipping cream

  • 250g mascarpone

  • vanilla

Blueberry Sauce

  • 400g blueberries

  • lemon zest

  • 2 tbsp sugar


Method

Crust

  • In a food processor, grind the digestives.

  • Add the sugar and melted butter.

  • Press the mixture into a 9-inch round 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.

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Profiteroles

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Brownies