Lemon and Blueberry Cheesecake

Step 1

Prepare the base by crumbling the biscuits. Add the melted butter and mix well. With the mixture obtained, coat the bottom and edges of the previously buttered tart mold; to make the dough adhere perfectly you can help yourself with the back of the spoon. Place in the fridge to cool. Now prepare the cover by simmering the blueberries with the concentrated paste, lemon juice and sugar in a saucepan in order to obtain a thick sauce. Set aside and let cool. For the filling, work the mascarpone with the crème fraîche until a smooth mixture is obtained. Add the icing sugar and the concentrated lemon paste and mix everything together. Pour the filling onto the biscuit base and level it with the spatula. Add the blueberry topping. Let the cheesecake cool in the fridge for at least 3 hours before serving.