Blueberry cheesecake with Pecan flour

May 02, 2023

This Pepo tweak on a cheesecake base adds such a delicious caramel-like flavour that pairs beautifully with the tangy lemon and mascarpone. A definite crowd pleaser!

You'll need:

140gm Plain sweet biscuits (gluten free if preferred)
60gm Pecan Flour
80gm unsalted butter
½ tsp vanilla essence
500gm mascarpone
2 lemons, 1 zested, both juiced
350gm sweetened condensed milk
500gm blueberries

Method:

Place biscuits into food processor and blitz until fine. Alternatively place biscuits into zip-lock bag and crush with a rolling pin.
Place crushed biscuits, pecan flour into bowl.
Add melted butter and vanilla essence. Mix until well combined
Line a spring-form pan with baking paper
Pour mixture into pan. Spread evenly before pressing it down with the back of a spoon. Ensure the edges are also pressed down
Refrigerate for 30 minutes
Place mascarpone, sweetened condensed milk, lemon juice and zest into a large bowl and mix until smooth with an electric mixer or hand whisk.
Once the 30 minutes is up, take the base out of the fridge and pour about ½ of the blueberries onto the base. Ensure they are spread out evenly
Pour creamy mixture over base and spread out.
Lift the tin & tap the tin on the bench a few times to ensure that the mixture coats the blueberries and that there are no air bubbles
Refrigerate for at least 3 hours then top with remaining blueberries before serving