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What you’ll need

The Healthy Baker Plain Flour

150g The Healthy Baker Plain Flour

caster sugar

55g Sunshine Sugar Caster Sugar


130g unsalted butter, chopped

For the cheesecake filling

cream cheese

300g cream cheese (not the spreadable type)

icing sugar

60g icing sugar

vanilla extract

1 teaspoon vanilla extract

lemon juice

1 teaspoon lemon juice


1 Zest of lemon, finely grated

pouring cream

250mL double cream

For the jelly

lemon juice

30mL lemon juice


125g fresh blueberries


30mL Ink Gin


60mL Ink Gin


400mL water

caster sugar

200g Sunshine Sugar Caster Sugar

gelatine sheets

8g gelatine sheets

edible flowers

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.