The plain old blueberry cheesecake, but fancier.
300 g of Y.V.Fresh blueberries
250 g of shortbread biscuits
80 g of unsalted butter, melted
250 g of soft cream cheese
400 g of mascarpone
1 tsp of arrowroot
1/4 cup of blueberry jam
3 tsp of dried lavender flower
¾ cups of caster sugar
Whiz together the lavenders and the caster sugar in a small food processor to make the lavender sugar. Then set aside.
Whiz the shortbread in a food processor until finely ground. Add the butter and continue to whiz until the mixture is well combined. Press the mixture into a tart pan and chill for about 15 minutes until firm.
Mix together the cream cheese, mascarpone and 1 tbsp of lavender sugar in an electric beater. Beat the mixture until well combined. Spread onto the tart pan and chill for 1 more hour.
Mix together half the blueberries with the jam, 1 tbsp of lavender sugar and water in a saucepan. Cook over medium heat for 2-3 minutes, then add the remaining blueberries.
In a separate bowl, mix together the arrowroot with small amount of cold water. Pour to the berry mixture to create a thicker texture. Set aside to cool down.
Spoon over the blueberry sauce onto the cheese tart to serve.