Blueberry cheesecake with Pecan flour
This Pepo tweak on a cheesecake base adds such a delicious caramel-like flavour that pairs beautifully with the tangy lemon and mascarpone. A definite crowd pleaser! You'll need: 140gm Plain sweet...
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Cooking tools:
- Food processor
- Rolling pin
- Springform pan
- Microplane
- Hand mixer
- Zip-top bag
- Parchment paper
- Mixing bowl
- Spoon
- Whisk
- Refrigerator
Ingredients
- 140gm Plain sweet biscuits (gluten free if preferred)
- 60gm Pecan Flour
- 80gm unsalted butter
- ½ tsp vanilla essence
- 500gm mascarpone
- 2 lemons, 1 zested, both juiced
- 350gm sweetened condensed milk
- 500gm blueberries
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