What you’ll need
150g The Healthy Baker Plain Flour
55g Sunshine Sugar Caster Sugar
130g unsalted butter, chopped
For the cheesecake filling
300g cream cheese (not the spreadable type)
60g icing sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 Zest of lemon, finely grated
250mL double cream
For the jelly
30mL lemon juice
125g fresh blueberries
30mL Ink Gin
60mL Ink Gin
400mL water
200g Sunshine Sugar Caster Sugar
8g gelatine sheets
to decorate edible flowers
Use plastic wrap to line a 20cm round springform cake tin.
To make the cheesecake base, place the flour, sugar, and butter in a food processor and blitz until fine crumbs form and begin to clump.
Press the base into the bottom of the plastic-lined cake tin – covering it completely and allowing the mixture to push up the sides of the tin a little – and place in the fridge until needed.
Make the cheesecake filling by mixing the cream cheese, icing sugar, vanilla, lemon juice and zest, using an electric mixer until smooth. Then add the double cream and beat until everything is combined and smooth.
Smooth the cream cheese mixture over the base in the tin, trying to make the top as smooth as possible for an even surface for the jelly, later.
Return to the fridge for two-to-three hours at least to firm up.
After a couple of hours, start to make the jelly by first covering the blueberries with the lemon juice and 30ml of Ink Gin in shallow bowl. Cover and set this aside.
In a medium saucepan, add the water and caster sugar over high heat, stirring until the sugar dissolves and it comes to the boil, then reducing heat to simmer for 10 minutes.
Remove the pan from the heat to sit a few minutes while you soak the gelatin in cold water for three minutes.
Measure 350ml of the sugar and water mixture into a medium bowl, then squeeze any excess water from the gelatin before adding to this syrup. Whisk until the gelatin has dissolved, then whisk in 60ml of ink gin.
If your jelly mixture has foam on top from the whisking, discard as much foam as you can to be left with a clear blue liquid. Then place the jelly in the fridge to cool for about 45 minutes. The jelly should not set but be cold and starting to thicken.
After the jelly has cooled, gently pour it over the chilled cheesecake.
Strain the blueberries from their liquid and quickly scatter them gently into the jelly, and return the cheesecake to the fridge for at least three-to-four hours.
Once the jelly has set, the cheesecake can be gently removed from the tin. Serve chilled and decorated with edible flowers as desired.
