Chef Edward Hayden’s Lemon, Ginger & Blueberry Cheesecake
Ingredients
Biscuit Base
12oz/350g ginger nut biscuits
5oz/150g melted butter
Topping
14oz/400g Philapelphia cream cheese
7oz/200g of Irish Yogurts Clonakilty Low Fat Greek Style Live Yogurt
14floz/400ml of pouring cream lightly whipped
1 packet of lemon jelly (135g pack)
5oz/150g lemon curd
Garnish
2 tbsp of Irish Yogurts Clonakilty Low Fat Greek Style Live Yogurt
2oz/50g lemon curd
Fresh blueberries
Fresh mint leaves
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
