Homemade Blueberry Cheesecake

I bought some double cream cheese from the Fig Tree café (see the FIG-ured Out blog post) a few days ago and I decided to whip up a sweet treat as it had been ages since I spoiled my taste buds with some homemade dessert. Cheesecake has always been one of my favourite desserts and now I had every reason, and ingredient, to prepare it and indulge! Here is how I did it.

Ingredients

For the Crust:

• 1 X Packet of Bakersman Tennis Biscuits
• 1 x Cup of Coconut Flakes
• 6 tablespoons of Butter

For the Filling:

• 1 x Fig Tree Double Cream (300ml)
• 1 x Fresh cream
• 2 tablespoons of honey
• 1 tablespoon of Vanilla
• 1 Lemon (for lemon zest)

For the Topping:

• 2 cups of Fresh Blueberries
• 3 tablespoons of Sugar
• 1 tablespoon of Lemon juice
• 1 tablespoon of Vanilla

Steps

The Crust

1. Place the Tennis Biscuit into a bowl and crush them into crumbs.
2. Melt the butter over medium heat and pour it into the bowl with the crushed Tennis Biscuits.
3. Mix the melted butter and Tennis biscuit crumbs together.
4. Place the mixture into a round baking pan and compress it to remove any air pockets. I recommend using a spoon or the side of cup to pack the mixture into the bottom and up the sides.
5. Place in the fridge while you prepare the filling.

The Filling

1. Take the double cream, scoop it in a bowl and add the honey, vanilla and zest of the lemon.
2. Using a mixer, beat the combination above on medium speed until it forms stiff peaks. Scrape down the sides and up the bottom of the bowl as needed. The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator.

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The Topping

1. Place the blueberries into a pot and use a potato masher to crush the blueberries a bit, lets get those juices flowing.
2. Place a little bit of water, sugar and lemon juice into the pot
3. Bring this mixture to a low boil, stirring frequently for about 5 minutes
4. Take it off the boil, add the vanilla and let it cool down.

Putting it all together.

1. Place the filling into the baking pan with the crust. Ensure you use a spatula or spoon to press down the filling so it does not leave any air bubbles in the pan.
2. Place the combination in the fridge overnight.
3. Cut a slice and serve with the topping drizzled over each slice

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