• Make a standard cheesecake base using Digestive or Ginger biscuits and butter.
  • 600 gm  Pasteurized Eggs
  • 560 gm  Sugar
  • 1400 gm Cream Cheese
  • 1pc Fresh Vanilla Pod
  • 3 pc  Lemons- In Juice and Zest
  • 20 pc  Gelatin Leaves
  • 1700 ml Cream
  • Blueberries
  1. Whisk eggs and sugar together over a bain marie to a thick sabayon
  2. Dissolve soaked gelatin in cold water
  3. Add to eggs
  4. Cool mixture
  5. Add softened cream cheese, seeds from the vanilla pod, lemon juice and zest.
  6. Fold in semi-whipped cream
  7. Fold in blueberries
  8. Set into moulds and chill for a couple of hours.
  9. Serve and garnish as required

Recipe & Photos Via Author & Licensed Under CC BY-S