INTRO-DUCING brings you joy and happiness with three easy recipes for spring’s fruity cheesecakes.
Blueberry Lemon Cheesecake
Ingredients
- 400 gr frozen blueberries
- 8 tbsp lemon juice
- 4 tbsp sugar
- 100 gr ground biscuits, I used Serbian Lane (Plazma)
- 50 gr butter
- 250 gr mascarpone cheese
- 250 gr crème fraiche
- 2 tbsp powdered sugar
- Zest from 2 lemons
- 2 handful of fresh blueberries
- Whipping cream or slag
- Couple of mint leaves
- ½ tsp powdered sugar
Process
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To a small pot add frozen blueberries, lemon juice and sugar. Bring to simmering point and cook until the mixture thickens. In the end blueberries should remain whole and consistency should be like runny jam.
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Melt butter then combine with ground biscuits.
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To a bowl add mascarpone, crème fraiche then mix, using electric mixer, until smooth. Add sugar, lemon zest and mix briefly again.
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To serve, cover bottom of a small glass with ground biscuit mixture. Top with the cheese mixture. Add cooled blueberry mixture up till the top of the glass. Place a handful of fresh blueberries on top. Decorate with whipping cream, few more blueberries, mint leaves and a dusting of powdered sugar.
Apple Cinnamon Cheesecake
Ingredients
- 250 gr mascarpone cheese
- 250 gr crème fraiche
- Splash of maple syrup
- ½ tsp cinnamon for the cheese filling + 1 tsp for the stewed apples
- 2 granny smith apples
- Splash of water
- 1 lemon juice
- 100 gr ground biscuits, I used Serbian Lane (Plazma)
- 50 gr butter
- Whipping cream or slag for decoration
- For the salted caramel sauce
- 110 gr sugar
- 60 gr water
- 125 gr heavy cream
- ½ tsp salt
- ½ tsp vanilla
Process
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To a medium size pot add sugar and water. Bring to simmering point and cook until it reaches amber color. Remove from the heat and directly add a splash of heavy cream. Mix in, using a wooden spoon. When bubbles subside, add rest of the cream. Mix until combines. Add vanilla and salt, mix briefly again. Transfer to a small bowl and leave to cool. When the sauce comes to room temperature, cover the bowl and leave in the fridge until it thickens.
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To a small pot add apples chopped into smaller cubes, water, sugar and lemon juice. Bring to simmering point and cook until most of the water evaporates, apples are soft and the whole mixture is juicy and not dry. Leave to cool.
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Melt butter then combine with ground biscuits.
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In a bowl add mascarpone, crème fraiche, maple syrup, cinnamon and mix, using electric mixer or spoon, until smooth.
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To serve, cover bottom of a small glass with biscuit mixture. Top with cheese filling and a thin layer of salted caramel sauce. Add stewed apples up till the top of the glass. Decorate with whipped cream or slag, drizzle more of the salted caramel sauce and sprinkle some more biscuit crumbs.
Lemon Curd Cheesecake
Ingredients
- 200 gr cream cheese
- 2 tbsp powdered sugar
- 2 tbsp lemon juice
- Zest from 1 lemon
- ½ tsp vanilla
- 6 tbsp heavy cream
- 2 tbsp lemon curd
- 100 gr ground biscuits, I used Serbian Lane (Plazma)
- 50 gr butter
- Whipping cream or slag for decoration
- 2 slices of lemon
Process
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To a bowl add cream cheese and mix, using electric mixer, until smooth.
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Add lemon juice, zest, vanilla and sugar and mix again until combined.
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Add heavy cream and mix until light and fluffy.
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Melt butter then combine with ground biscuits.
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To serve, cover bottom of a small glass with half of the biscuit mixture. Layer over thin but visible layer of lemon curd. Top with the cheese filling. Then decorate with whipping cream or slag, sprinkle of ground biscuits and a slice of lemon.
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Enjoy!
Author
Maja Månborg
