When I saw this cheesecake here I thought “wow!” and decided to prepare it. It did not look like I will have any troubles with it. Unfortunately my blueberries were not that easy to work with and instead of staying on the bottom, they were floating on the surface. This cheesecake is very creamy and lemonish. I skipped the chocolate frosting because for me it was rich enough but for sweet-stuff-lovers it should be a matter of cherry-on-top. Enjoy!
140 g ground Digestives
60 g grated dark chocolate
1 tbsp cocoa
80 g melted butter
600 g cream cheese
2/3 cup sugar
1/3 cup full cream
2 tbsp fresh cream 18%
1/2 tsp lemon zest
40 g custard powder
400 g blueberries
100 g chocolate
3-4 tbsp full cream
Mix the ground cookies with chocolate and cocoa. Add melted butter and mix till it resembles wet sand. Press the cookie mix into the bottom of cake tin (Ø 20 cm) and refrigerate for 15 minutes.
During that time prepare the cheese mass. Mix all the ingredients (minus the blueberries) till the batter is smooth (only around 1 minute to get a homogenous batter).
On the refrigerated base put the berries and then gently put the batter on top of it.
Bake in the preheated to 180°C oven for 70 minutes (not more, this way it will be very creamy).
When it’s cool, prepare the frosting and pour it on top.
Refrigerate overnight before serving.