A no-bake cheesecake with a ginger biscuit base, creamy lemon and cottage cheese filling, and a blueberry compote. Perfect for hot days when you don't want to turn on the oven.
Ingredients
- 350gGinger Biscuits
- 115gUnsalted Buttermelted
- Saltpinch
- 180gCottage Cheesefridge temp
- Lemon Juicejuice of ½ lemon
- 700gFull Fat Cream Cheesefridge temp
- 150gIcing Sugarsifted
- 1tspVanilla Bean Paste
- 1large lemonLemon Zest
- 225gLemon Curd
- 450mlDouble Creamfridge temp
- 600gBlueberriesfrozen
- 35gCaster Sugar
- 2tspCornfloursifted
Method
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