Chef Angela Hartnett's finishing touch for a dinner party menu - this indulgent but seasonal cheesecake...
"This is the most complicated dish so make it the day before so you can spend time with guests. If you really want to cheat, serve it in glasses, layering the crumbly biscuit base at the bottom and working your way up. If you don’t want to use blueberries, try any seasonal berries."
Ingredients (Serves 8)
- 150g digestive biscuits
- 100g butter, melted, plus extra for greasing
- 350g cream cheese
- 70g icing sugar
- 2 tsp lemon juice
- Grated zest of 1 lemon
- ½ tsp vanilla extract
- 300ml double cream
- 200g blueberries
- 2 tbsp caster sugar
1. Grease a 20cm loose-bottomed cake tin. Put the digestive biscuits into a plastic bag and crush them with a rolling pin. Mix them with the melted butter, and then press the mixture into the tin in an even layer.
2. Mix the cream cheese in a bowl with the icing sugar, lemon juice and zest, and the vanilla. In a separate bowl, whisk the cream and then fold it into the cream cheese mix.
3. Spoon the filling onto the biscuit base and smooth the top with a spatula. Place in the fridge for a couple of hours to set.
4. Meanwhile, put the blueberries in a pan with the caster sugar and cook them gently. Leave to cool.
5. When the cheesecake is ready, remove it from the tin, spoon the blueberries over the top and serve