Blueberry Cheesecake
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Makes 12 large cheesecakes
Recipe by Chef Graham Ash
Ingredients
Make a standard cheesecake base using Digestive or Ginger biscuits and butter.
600 gm      Pasteurized Eggs
560 gm      Sugar
1400 gm    Cream Cheese
1pc             Fresh Vanilla Pod
3 pc            Lemons- In Juice and Zest
20 pc          Gelatin Leaves
1700 ml      Cream
Blueberries
Preparation
Whisk eggs and sugar together over a bain marie to a thick sabayon
- Dissolve soaked gelatin in cold water
- Add to eggs
- Cool mixture
- Add softened cream cheese, seeds from the vanilla pod, lemon juice and zest,
- Fold in semi-whipped cream
- Fold in blueberries
- Set into moulds and chill for a couple of hours.
- Serve and garnish as required
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