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This vanilla cheesecake with vanilla poached blueberries is a perfect special occasion dessert.
Base:
- 175g digestive biscuits
- ½ cup toasted almonds
- 100g butter, melted
Filling:
- ½ cup water
- 4 teaspoons gelatin
- 500g light cream cheese
- ½ cup caster sugar
- seeds scraped from 2 Heilala Vanilla Beans or 2 teaspoons of Heilala Vanilla Paste or Extract
- ¼ cup lemon juice
- 1 cup cream
Berries:
- ½ cup caster sugar
- ¼ cup water
- 1 Heilala Vanilla Bean, split and seeds scraped or 1 teaspoon of Heilala Vanilla Paste
- 2 punnets blueberries
- Line the base of a 22cm spring from cake tin with baking paper and lightly grease the sides.
- To make the cheesecake, place the biscuits and almonds in a food processor and process until crumbs form. Transfer to a bowl, add the melted butter and mix well. Press the mixture into the base of the tin. Chill while preparing the filling.
- To prepare the filling, place the water in a small bowl and sprinkle over the gelatin. Place the bowl over a pan of boiling water and stir until the gelatin is dissolved. Allow to cool slightly.
- Beat together the cream cheese, caster sugar and vanilla bean seeds, vanilla paste or extract until smooth, then beat in the lemon juice and cream. Stir in the gelatin mixture.
- Spoon the mixture over the crumb base. Cover and refrigerate for 4-5 hours,or until it is set.
- Meanwhile, to prepare the poached berries, combine the caster sugar, water and vanilla bean and seeds in a pan. Cook over a low-medium heat for 3-4 minutes, or until the syrup thickens slightly.
- Remove the pan from the heat and set it aside for 5 minutes to cool slightly. Stir in the berries. Transfer the berries and syrup to a bowl, cover and refrigerate.
- To serve, slice the cheesecake into wedges and serve with the poached blueberries.
Recipe courtesy of Heilala Vanilla.
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