Quickity quick, sweet, smooth, lemony cheesecake with not the merest hint of an oven to preheat.  I made the cheesecake with Splenda (one of our Sunday luncheon guests has diabetes) and made the sauce with maple syrup (for the rest of us sugar eaters). I’m all about personal responsibility, me.

Puddings are a challenge when one has to limit the sugar in them. You have no idea how tempted I was to just slap an apple on each placemat. Turns out that apples aren’t that great either – it’s all about the berries, you know? Just not the berries with maple syrup on them.

I made another berried dessert that he could eat, but that will have to wait for the next blog entry…

Line the bottom of an 8″ springform tin with a circle of baking paper.
Combine 125g vanilla butter biscuit or digestive biscuit crumbs and 75g melted butter together and press them onto the bottom and (very) slightly up the side – just enough to make a little biscuit lip.

Beat together 300g cream cheese, 60g icing sugar or 5 dessertspoons Splenda, 1 tsp vanilla and the juice and zest of 1 lemon, until smooth.

Smoooooooooooooooth

Lightly whip 300ml double cream, adding another 2 dessertspoons Splenda when it’s nearly there.

Fold the two mixtures together and spoon over the base,

level with a spatula and refrigerate overnight.

Whilst that’s chillaxing (*cough*) in the fridge, put a 200g punnet of blueberries and 125 ml (1/2 cup) maple syrup in a saucepan

You don’t need a picture of maple syrup being poured over blueberries, but I liked the picture, so here it is.

Bring to the boil (as per the picture), but then reduce the heat to simmer for about 3 minutes

Decant to a bowl and serve either warm, at room temperature or chilled.

Then take your cheesecake and run a spatula around the edge and un-spring the tin to release.
Hopefully, the baking paper will allow you to get under the base with a metal spatula to remove the bottom of the tin – and the paper.

Put on a pretty (weird) stand or plate and cut into slices… ahem, this is not a slice – this is all that was left after the slicing.

… and spoon the maple blueberry over each sugar-eater’s slice,hoping Goodness to Aunt Betty that you’ve given everyone the correct slice.

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Unbaked Lemon Cheesecake with Maple Blueberry Sauce

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The Unbaked Lemon Cheesecake

(adapted from a Nigella Lawson recipe)

125g vanilla or digestive biscuits, reduced to crumbs
75g unsalted butter, melted
300g cream cheese
60g icing sugar OR 5 dessertspoons Splenda
1 tsp vanilla extract
juice and zest 1 lemon
300ml double cream, whipped
2 dessertspoons Splenda

Line the bottom of an 8″ springform tin with a circle of baking paper.
Combine the biscuit crumbs and melted butter and press them onto the bottom and (very) slightly up the side – just enough to make a little biscuit lip.

Beat together the cream cheese, sugar or Splenda, vanilla and lemon juice and zest, until smooth.

Lightly whip the cream, adding the extra 2 dessertspoons Splenda when it’s nearly there.

Fold the two mixtures together.

Spoon over the base, level with a spatula and refrigerate overnight.
Run a spatula around the edge and un-spring the tin to release.
Hopefully, the baking paper will allow you to get under the base with a metal spatula to remove the bottom of the tin – and the paper.

Serve slices as is or with a spoonful of the maple blueberries.

Maple Blueberry Sauce

(Nigella Lawson – recipe originally as a sauce for pancakes)

200g punnet blueberries
125ml (1/2 cup) maple syrup

Put the blueberries and maple syrup into a small pan.
Bring to the boil and simmer for about 3 minutes.

Decant to a bowl and serve either warm, at room temperature or chilled.
Will keep in the fridge for a few days.