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Clover Lemon and Blueberry custard cheesecake

Lemon and Blueberry custard cheesecake

Lemon and Blueberry custard cheesecake

300g biscuit of your choice, crushed
160g butter, melted
x2 tubs full-fat cream cheese
½ c Clover Classic custard 
Juice and zest of 1 lemon
2 medium free-range eggs
½ c blueberries
2 tsp sugar
2 medium free-range eggs
For the base, lightly oil loose- bottomed cake tin and set aside. Combine the biscuit crumb with the melted butter and tip the mixture into the prepared cake tin. press down on the crumbs to form the base, working them all the way up the sides of the tin to form a deep tart case. Smooth the base until even, then chill until needed.
Heat the oven to 160°C. To make the filling, put the cream cheese, Classic custard and castor sugar in a large mixing bowl and beat with an electric mixer for 1-2 minutes until combined. Gradually beat in the lemon juice and zest, then the eggs. Pour the mixture into the biscuit base (don’t let it come over the sides of the biscuit). Bake for 30-40 minutes until lightly set – it should wobble in the centre a lot when gently pushed. Allow to cool then place into the fridge to set. 
To make the blueberry compote, heat a small saucepan and add ½ water, the sugar and the blueberries. Slightly mash up some of the berries but keep some still in slight shape. Allow the sauce to thicken. Allow the sauce to cool then drizzle over the cheesecake when ready to serve. 

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