Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
12
- 180grams lemon biscuits
- 1 cup icing sugar, sifted
- 40grams butter, melted
- 125grams blueberries
- 1/2 cup lemon curd
- 300milliliter double cream
- 3 egg whites
- 250grams marscarpone
Nutrition per serving
1850kJ / 442Cal
1850 Kilojoules or 442 Calories
21% of daily energy intake*
Protein
2.9grams
Fat
30.8grams
Carbs
38.5grams
Sugars
29.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Line a 22cm (base) springform pan with baking paper.
Step 2 of 6
Process biscuits in a food processor until mixture resembles fine breadcrumbs. Add the butter. Process until combined. Press mixture over base of prepared springform pan. Place in the fridge for 20 minutes or until needed.
Step 3 of 6
Meanwhile, make the filling by warming lemon curd and blueberries in a pan over a low heat for 5 minutes, until berries are soft and releasing their juices. Set aside to cool.
Step 4 of 6
Whisk egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add icing sugar and beat until mixture is a thick and glossy meringue.
Step 5 of 6
In a separate large bowl, lightly whisk the mascarpone until smooth. Fold in the double cream, then the meringue. Add the cooled berries. Swirl until mixture is just combined. Pour the blueberry filling over the biscuit base in the pan and smooth top. Cover with plastic and freeze for 4 hours or overnight.
Step 6 of 6
Serve frozen cheesecake with the extra fresh blueberries.
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