12.2.13

LEMON, LAVENDER AND BLUEBERRY CHEESECAKE

This recipe came about almost by mistake, while I was cooking various sweets and treats for a bake sale last week. I was going to make a blueberry cheesecake, but was given a jar of lemon and lavender marmalade, so thought that it would be a great addition to the cheesecake.

I used Cheristow Lavender's Lemon and Lavender marmalade, but sadly they don't sell it on their own website.


However, this looks pretty similar, and will work in the same way.

10 plain digestive biscuits
60g salted butter
Zest of 1 lemon
2 tbsp lemon and lavender marmalade
600g cream cheese - I don't like big brands, but pleeeease use Philadelphia! The others just aren't the same for making this cheesecake (I've tried!)
150ml sour cream
40g plain flour
180g caster sugar
1 tsp vanilla extract
2 whole large free-range eggs, plus 1 yolk
200g blueberries

Preheat the oven to 180C (160C fan).

Grease a 10' springform cake tin.

Bash or magimix the digestive biscuits until they're crumbs. Melt the butter in a saucepan and mix into the broken digestives and lemon zest. Now tip the biscuit/butter mix into the cake tin and press it down so it covers the base evenly. I use the back of my fingers for this, but you can do it with a wooden spoon.

Bake the base in the oven for 5 or 6 minutes, or until it starts to turn golden brown. Remove and leave to cool.

Now for the filling. You can do this by hand, but I used my trusty magimix. Blend half of the lemon and lavendar marmalade until it is a smooth, jam-like paste with no lumps. Add the cream cheese, sour cream, flour, sugar, eggs and vanilla extract and beat/mix until it is light and fluffy (it will become less and less dense as you mix it). I leave mine whizzing in the magimix for 3-4 minutes, until it's the consistency of double cream.

Spread the rest of the lemon and lavender marmalade over your baked cheesecake base, and then stick down the blueberries to the base using the marmalade as glue.

Pour the cheesecake mixture over and around the blueberries. Cook at 180C (160C fan) for 30 minutes, or until lightly golden at the edges but still with a wobble in the centre.

Leave to cool before eating.

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