Blueberry And Lemon Cheesecake
An Original Recipe by Lorraine Elliott
Preparation time: 40 minutes plus overnight setting time
Cooking time: 40 minutes
Hazelnut dacquiose base
- 80g/2.8ozs eggs (weighed in the shell)
- 50g/1.7ozs. caster or superfine sugar
- 65g/4ozs. ground hazelnuts
- 25g/2.3ozs. flour
- 20g/0.7ozs. melted butter, cooled slightly
- zest of 1/2 lemon
Cheesecake filling
- 500g/1.1lbs blueberries (frozen is fine)
- 4 tablespoons caster or superfine sugar
- 3 sheets titanium strength gelatine
- 500g/1.1lbs cream cheese, softened, cut into cubes
- 125g/4ozs. ricotta
- 2/3 cup caster or superfine sugar
- 1 teaspoon Vanilla
- Finely grated zest of 1 lemon
Step 1 - First make the dacquoise base (you can also make this a regular cheesecake base using cookies and melted butter). Line a 20cm/8inch springform tins with parchment on the base and sides and preheat oven to 180C/350F. Whisk the eggs and sugar until quite thick and pale-about 4-5 minutes, you don't want it too runny. Then fold in hazelnut meal, flour, butter and lemon zest. Spread into tin and bake for 20 minutes or until lightly toasted in colour.
Step 2 - Preheat oven to 200C/400F and line a Swiss roll baking tray with parchment. Place the blueberries on the tray and sprinkle with sugar. Roast for 15-20 minutes until the juices run out. Soak gelatine sheets in cold water for 5 minutes and then squeeze out excess water.
Step 3 - Puree the hot blueberries and add the squeezed gelatine sheets into it and stir to melt. Then add the cream cheese, ricotta, sugar, vanilla and lemon zest. Pour into the prepared tin over the base and allow to set for 4-6 hours or overnight.
Step 4 - Decorate with purple freesias and fresh blueberries.