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(Hannah's) Blueberry and Lemon Cheesecake

Submitted by Steven 11 June 2009

Leave the sauce to cool and pour over the cheesecake to serve.



500 grams Mascarpone cheese,250 ml crème fraiche,1 or 2 lemons,300 grams blueberries,300 grams digestive biscuits,100 grams melted butter,100 grams whole almonds,2 tbsp caster sugar,1 tbsp icing sugar


Pre-heat oven to 180 degrees, 160 degrees for fan oven

1. Line and grease a 10 inch spring form tin.

2. Blitz the digestives and almonds together in a food processors to fine crumbs.

3. Pour in the melted butter and stir to ensure all the biscuit crumbs are coated.

4. Press the crumb mixture into the base of the spring form tin and leave to cool slightly.

4. Heat 100 grams of the blueberries in a baking tray in the oven for approximately 5 mins until they become soft and very juicy.

5. Sprinkle the warmed blueberries over the biscuit base.

6. Mix together the mascarpone, finely grated rind of the lemon, the crème fraiche and 1 tbsp icing sugar.

7. Taste for sweetness - if you like it sweet add more icing sugar or if you prefer a tarter flavour add a small squeeze of the lemon juice.

8. Spoon the mixture into the tin and chill in the fridge for an hour (or longer if time permits).

9. To make the blueberry sauce simmer the remaining blueberries, caster sugar with the juice of the lemon and 50 ml of water for approximately 10 mins, until the blueberries are very soft and the sauce is thick and syrupy.

10. Taste for sweetness and add more sugar or lemon juice as needed.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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