Chef Edward Hayden's Lemon, Ginger & Blueberry Cheesecake - Irish Yogurts Clonakilty

Chef Edward Hayden’s Lemon, Ginger & Blueberry Cheesecake

By Irish Yogurts Clonakilty

Edwards Cheesecake By Irish Yogurts Clonakilty

Method

Place the ring of a 9inch/23cm spring-form tin on a large serving platter
Break the biscuits into fine crumbs and mix in the melted butter, until fully coated
Press the biscuits into the base of the tin in an even layer and allow to chill
Place 1 or 2 tablespoons of water in a saucepan with the jelly and melt slowly. Transfer to a cup/bowl and allow to cool slightly
Place the cream cheese into a large food mixer along with 5oz/150g of lemon curd and beat well to ensure the mixture is completely smooth. Add in the yogurt and cream and beat well until semi-whipped but still quite loose in consistency
Finally mix in the melted jelly and continue to mix by hand with a spatuala
The mixture should still be in a semi-whipped state at this stage
Pour the mixture on top of the biscuit base
Transfer to the fridge and allow to set properly, preferably overnight
Just before serving the cheesecake, spread 2 tablespoons of yogurt on top and then drizzle with the remaining lemon curd. Scatter with some fresh blueberries and mint leaves

Ingredients

Biscuit Base