Who doesn’t love cheesecake? Like so many other things in life only those who have never tried it. This lovely simple recipe is easy to make and is guaranteed to please. No oven is needed, just a little time slaving over a hob and patience waiting for the ingredients to set.
200g of Plain Digestive Biscuits
200g of Chocolate Digestive Biscuits
750g Mascarpone Cheese
2 Tablespoons of Icing Sugar
1 Tablespoon of Lemon Juice
2 Teaspoons of Vanilla Extract
- Get all the biscuits, pop them in a bag, seal it and smash seven shades out of it with a rolling pin until its fine biscuit rubble (I find it helps to think of someone you despise while do this, it becomes very cathartic)
- Melt the butter in a saucepan, then add your biscuit remains (that you probably imagined was your old bosses face). Then mix until the butter is saturated into the mix.
- Line the base of a 20cm tin with a removable bottom with some baking paper.
- Empty the buttery biscuit remains into the tin and compress using your thumb and a spoon.
- Store in the fridge for about 30 minutes so the mixture becomes firm.
- Empty the Mascarpone Cheese into a bowl and add two teaspoons of Vanilla Essence. Using a fork, mix thoroughly.
- Spoon the cheese mixture on top of the biscuit base, evenly distribute it and smooth over with the rear of a spoon and return to the fridge to cool while you make the topping.
- Place the Blueberries, Icing Sugar and lemon juice into a small saucepan and heat. TOP TIP – Firmly roll the lemon on a flat surface before halving, you will get much more juice from it.
- Keep the mixture moving while you apply the heat.
- The skins of the Blueberries will breakdown in the heat and the juice will thicken. Keep stirring until you have a thick compote and allow to cool.
- Once cooled, apply the Blueberry compote over the top of the cheesecake and return to the fridge for an hour.
- Keep refrigerated.
- Serve with pride, you’ve made a cheesecake that hits supermarket versions out of the stadium.