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Blueberry and Passion Fruit Cheesecake

4.0/5 rating (2 votes)
  • Serves: 10 to 12
  • Prep Time: over 1 hour
  • Ready in: none
  • Difficulty: Moderate
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Blueberry and Passion Fruit Cheesecake


  • For the blueberry compote:
  • 100g (3½oz) blueberries
  • Juice of ½ a lemon
  • 4tsp icing sugar
  • For the cheesecake
  • 200g (7oz) shortbread biscuits
  • 40g (1½oz) butter, melted
  • 405g can Carnation Condensed Milk Light
  • 2 x 250g tubs Mascarpone cheese
  • juice of 2 large lemons
  • 4 passion fruit

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  • Tumble the blueberries into a small pan with the juice of half a lemon and the icing sugar, bring to the boil rapidly and then allow to cool, before chilling while you make the base and filling.
  • Grease a 20cm (8") spring-form tin with baking parchment.
  • Crush the biscuits and mix together with the melted butter then lightly press into the tin. Chill.
  • Meanwhile beat together the condensed milk and Mascarpone cheese until completely smooth. Add the juice of 2 lemons and combine thoroughly, this should thicken the mixture.
  • Spread slightly more than half the cream mixture onto the biscuit base, spreading out to seal with the edges of the cake tin. Using a spoon make a large, shallow well in the centre. Spoon the cooled blueberry mixture into the well and top with the remaining cream mixture. Spread out evenly to encase the blueberries. Chill for 4 hours.
  • When ready to serve, carefully transfer the cheesecake to a serving plate. Halve the passion fruit and spoon the seeds onto the top.

Phil's Tips

If you love a really zesty lemon flavour simply zest the 2 lemons needed for the filling and add with the lemon juice into the Mascarpone.

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