Cooking Instructions
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Step 1
In a sauce pot, combine
Fresh Blueberries (150 g)
,
Granulated Sugar (25 g)
, and 1/2 Tbsp of
Lemon Juice (1)
together. Bring to a simmer and cook for 10 minutes until the sugar has dissolved and thickened. Stir often to ensure it doesn't burn along the side of the pot.
Step 2
Remove the sauce pot from the heat and allow it to cool. Transfer to a container and keep in the fridge. Meanwhile, line the baking pan with parchment paper. Side aside.
Step 3
In a mixing bowl, mix the
Digestive Biscuits (170 g)
,
Butter (55 g)
,
Granulated Sugar (10 g)
, and
Salt (1 pinch)
until well combined. Transfer to the lined baking pan, and press the mixture into the bottom of the pan.
Step 4
In a large mixing bowl, beat
Cream Cheese (455 g)
with a hand mixer until smooth. Add
Powdered Confectioners Sugar (55 g)
and zest of a
Lemon (1)
. Beat until smooth on low to medium speed. Use a spatula to scrape down the sides to ensure the mixture is fully incorporated.
Step 5
Add
Sour Cream (60 g)
and
Coconut Cream (80 mL)
, and beat on low speed until smooth.
Step 6
Mix the blueberry sauce with the cheesecake mixture together, until partially combined. Spread the mixture into an even layer. Cover with plastic wrap or foil, and keep in the freezer for at least 4 hours.
Step 7
Use the parchment paper to help unmold, and cut the cheesecake into 2-inch square bars.
