Good, better, best

+ GOOD – Faster prep: Skip the blueberry cooking by using ready-made coulis and buy the passion fruit as a purée for speedy serving.

++ BETTER – See recipe

+++ BEST – Zing it up: Instead of just topping with the seeds, make a sorbet from the passion fruit to add freshness and texture.

Blueberry and Passion Fruit Cheesecake

Desserts Food Summer Desserts American British

Rich, creamy and packed with zesty fruit, this is the perfect dessert to put the zing into spring!

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12 Servings

Ingredients

• 100g blueberries

• 2½ lemons, juice only

• 2 tsp icing sugar

• 175g shortbread biscuits, crushed

• 30g butter, melted

• 405g Carnation Fat Free Condensed Milk

• 500g Capital mascarpone cheese

• 2 passion fruit

Method

Simmer blueberries in a pan with the juice of half a lemon and the icing sugar until reduced to a thick, syrupy sauce. Leave to cool completely.
Line a 20cm spring-form tin with baking parchment. Mix the biscuits and melted butter in a bowl then lightly press into the tin. Chill form 10 mins.
Whisk the Carnation Fat Free Condensed Milk and Capital mascarpone cheese until completely smooth. Add the remaining lemon juice to thicken the mixture.
Spread half the cream mixture onto the biscuit base to seal the edges of the tin. Use a spoon to make a large shallow well in the centre and fill with the cooled blueberry sauce. Top with the remaining cream mixture and chill for 4 hours.
To serve, carefully lift the cheesecake onto a large plate. Halve the passion fruit and spoon the seeds on top.

Allergens

Dairt