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Servings 10
Calories 485 kcal
Prep Time1 hr
Total Time1 hr

Ingredients
 

For the blueberry compote

  • 100 g blueberries
  • juice of ½ lemon
  • 4 tsp icing sugar

For the cheesecake

  • 200 g shortbread biscuits
  • 40 g butter, melted
  • 405 g Carnation Condensed Milk Light
  • 500 g Mascarpone cheese
  • 2 large lemons juice of
  • 4 passion fruit

Instructions
 

  • Tumble the blueberries into a small pan with the juice of half a lemon and the icing sugar, bring to the boil rapidly and then allow to cool before chilling while you make the base and filling.
  • Grease a 20cm (8") spring-form tin with baking parchment.
  • Crush the biscuits and mix with the melted butter, then lightly press into the tin. Chill.
  • Meanwhile, beat together the condensed milk and Mascarpone cheese until completely smooth. Add the juice of 2 lemons and combine thoroughly. This should thicken the mixture.
  • Spread slightly more than half the cream mixture onto the biscuit base, spreading out to seal with the edges of the cake tin. Using a spoon, make a large, shallow well in the centre.
  • Spoon the cooled blueberry mixture into the well and top with the remaining cream mixture. Spread out evenly to encase the blueberries. Chill for 4 hours
  • When ready to serve, carefully transfer the cheesecake to a serving plate. Halve the passion fruit and spoon the seeds onto the top.
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Nutrition Facts
Blueberry and Passion Fruit Cheesecake
Amount per Serving
Calories
485
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
1
g
Cholesterol
 
68
mg
23
%
Sodium
 
202
mg
9
%
Potassium
 
33
mg
1
%
Carbohydrates
 
40
g
13
%
Fiber
 
1
g
4
%
Sugar
 
28
g
31
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Carnation, Dessert
Cuisine Summer
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