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  /  Baking   /  Chef Edward Hayden’s Lemon, Ginger & Blueberry Cheesecake

Chef Edward Hayden’s Lemon, Ginger & Blueberry Cheesecake

By Irish Yogurts Clonakilty



Edwards Cheesecake By Irish Yogurts Clonakilty

Prep Time:5 min
Total Time:5 min
  • 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
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