Blueberry cheesecake with Pecan flour

May 02, 2023

Blueberry cheesecake with Pecan flour

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


  1. Place biscuits into food processor and blitz until fine. Alternatively place biscuits into zip-lock bag and crush with a rolling pin.
  2. Place crushed biscuits, pecan flour into bowl.
  3. Add melted butter and vanilla essence. Mix until well combined
  4. Line a spring-form pan with baking paper
  5. Pour mixture into pan. Spread evenly before pressing it down with the back of a spoon. Ensure the edges are also pressed down
  6. Refrigerate for 30 minutes
  7. Place mascarpone, sweetened condensed milk, lemon juice and zest into a large bowl and mix until smooth with an electric mixer or hand whisk.
  8. 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
  9. Pour creamy mixture over base and spread out.
  10. 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
  11. Refrigerate for at least 3 hours then top with remaining blueberries before serving

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