When my mother in law presented us with this delicious Lemon Cheesecake with Blueberry Sauce, I just had to have the recipe. It was absolutely delicious and I'm happy to share with you all so you can dish it out to your family as an after dinner treat. Its quite low on sugar and relies more on the blueberries to sweeten it up.. more reason to cut a bigger slice then you'd normally have!
Prep time 30 mins
Cooking time- 3 hours including time to cool and refrigerate.
90g digestive biscuits
90g ginger nut biscuits
75g unsalted butter
750g ricotta cheese
250g mascarpone cheese
2tbs cornflour
100g caster sugar
4 eggs beated
2 lemons zested and the juice of 1 of them
1/2tsp vanilla extract
1tbsp limoncello or lemon gin (optional)
For the Blueberry Sauce
400g frozen blueberries (defrosted)
50g granulated sugar
6tbsp water
Juice of the other lemon, listed in the filling list above
2tbsp cornflour mixed with 2tbsp of cold water
Start by crushing the biscuits either in a freezer bag and bashed by hand with a rolling pin or a quicker method is in a food processor (I have my mother in laws so she must of had to do it by hand.. whoops) In a small pan melt the butter and mix into the crushed biscuits.
Pre heat the oven to 140c
Pour the biscuit mixture into a springform cake tin and push down firmly using a large spoon, it need to be well compacted, pop it in the fridge while you make your filling.
Put the ricotta and marscapone into a large mixing bowl and whisk together until well combined and smooth, add the cornflour and sugar and mix in, now add the beaten eggs bit by bit stirring continuously. Lastly add the lemon zest and juice of 1 of the lemons, vanilla extract and limoncello/gin if using. Mix it all in well.
Take the base out of the fridge and pour in your cheesecake mixture, give it a little shake to level and then pop into the oven on a baking tray check after 45mins pop back in for 10mins, we want it to be just set but have a very slight wobble.
Let the cake cool, you can leave it in the oven with the door open and cool it at the same speed as the oven, it will set nicer this way. (this is optional you can just cool it on the side)
Once the cheesecake is completely cooled run a pallet knife around the edge and carefully release the sides of the cake tin, pop the cheesecake in the fridge, for at least half hour.
To make the blueberry sauce, add the blueberries, sugar, remaining lemon juice, and your water into a saucepan over a medium to high heat and bring it to the boil, once boiling lower the heat and gently simmer for a few mins.
Add the cornflour and water mixture into the blueberries, stirring continuously, keep simmering until the mixture thickens enough that it can coat the back of a spoon.
Take off the heat and allow to cool.
Pour it all over the top of your cheesecake and slice to serve!!
Enjoy!!
