225g/8oz Digestive biscuits
180g tub of Philadelphia full fat cream cheese
300ml/½pt double cream
5TBS Seville Orange & Cardamom Curd
1 punnet of blueberries
Seville Orange & Cardamom Curd
3 Seville oranges, zest and juice
1 lemon, zest and juice
110g/4oz unsalted butter, cut into small cubes
225g/6oz granulated sugar
3 eggs, lightly beaten
24 cardamom pods, seeds removed from pods and finely ground
1 For the curd – Put the zest from the fruits into a bowl.
2 Put the orange and lemon juice, butter, sugar, eggs and cardamom into a saucepan over a gentle heat. Stir carefully until the sugar dissolves and the butter melts.
3 Turn the heat up to medium, and stir the mixture continually.
4 When the mixture is thick enough to cover the back of a spoon and leaves a clear mark when you draw your finger through it, the curd is “cooked”.
5 Pass through a sieve into a bowl. Add the zest to the sieved curd, mix well and pour into a sterilised jar.
6 Allow to cool then place in the fridge.
7 For the base, break up the biscuits and whizz them in the magimix until they resemble breadcrumbs.
8 Melt the butter in a large saucepan and add the crushed biscuits, mix really well. Press into 8 individual tins or an 8in/20cm spring form tin and place in the fridge.
9 For the filling, beat the cream cheese, cream and icing sugar together in the magimix for 2mins until nice and thick. Spread evenly into the biscuit base.
10 Spread the curd over the cream mixture, press in lots of blueberries and keep in the fridge until ready to serve.
Think Ahead & Helpful Hints
• The cheesecake is best made the day before. You can make it from start to finish and leave in the fridge until ready to serve.
• Use lemon curd instead of Seville orange & cardamom curd.