As seen on TV every so often a luscious treat is a necessity. My food photos during our live shows are completely unstaged and preparation and cooking is live and in real time.
For this cheesecake I baked the digestive biscuit base with a filling of of a mix of mascarpone and bufala ricotta , twice baked very lightly in a moderate oven, first pressing down the crust and baking lightly then topping the crust with the filling and baking again. I have tried other alternatives but the best flabor and texture is with butter. I have however reduced the amount used in traditional cheesecakes.
For the crust you will need
2 cups ground McVities Digestive Biscuits
1 cup ground almonds
half a cup stevia
4 tablespoons melted butter
zest of half a lemon
Mix all the above ingredients together and press into a 20cm tart dish with a loose bottom. It is important that the crumbs are completely pressed down, as compact as possible. Bake for 15 minutes at 160C. Allow to cool before adding the filling.
Mix all these ingredients together. I use a hand blender to get a smooth paste. Reduce the oven temperature to 150C. When the crust has completely cooked down, pour in the filling. Add half the punnet of blueberries. Bake for 20 minutes making sure that the crust does not burn. Turn off the heat and allow to cool in the oven. This avoids a cracked surface and allows the eggs to bind the mixture leaving it soft and moist inside. Once it cools you can serve it immediately but it improves in flavor when left in the fridge overnight. Decorate with more blueberries before serving.
And every day I wake up and appreciate breathing the air here on an island blessed with all the good things life offers and sunshine nearly every day of the year .