This delectable Poppy Seed and Blueberry Cheesecake is definitely a summer favourite! The addition of poppy seeds provides a wonderful depth of flavour to your regular cheesecake – sure to impress anyone lucky enough to try some!
Method
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With soft butter, grease a 23cm spring-form cake tin.
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In a food processor, blend the biscuits until they are fine crumbs. Mix the melted butter through the biscuits and then press into the greased spring-form pan. Refrigerate for 15 minutes.
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While the base is chilling, mix together the cream cheese, icing sugar, vanilla extract, and poppy seeds until well combined. In a separate bowl, whip the cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
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Pour the cheesecake filling over the chilled base and smooth out with the back of a spoon.
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To make the blueberry topping, combine the blueberries, water, sugar, and lemon juice in a saucepan over a medium heat. Slowly bring to the boil and let the mixture simmer for about 10 minutes, stirring occasionally. When it starts to slightly thicken it will be ready. Let it cool for about 10 minutes and then pour over the cheesecake.
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Refrigerate for at least 3 hours. Serve cold and enjoy!
