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.