Bottomless Cheesecake With Berry Syrup

1. 1

   Preheat oven to 325u00b0F. Grease a large ramekin. Beat cream cheese with sugar, lemon juice and 1/4 cup cornstarch. Gradually beat in egg yolks and vanilla extract. Whip egg whites to stiff peaks then fold in. Transfer to prepared pan and place in a roasting pan. Fill pan halfway up the side of the ramekin with boiling water. Bake for 35-40 mins until just set.

2. 2

   Meanwhile, heat blueberry juice. Mix remaining cornstarch with 2 tsp water then add to blueberry juice. Simmer, stirring, for 2-3 mins until thickened. Add remaining fruit and simmer for 2-3 mins. Remove from heat and puree.

3. 3

   Serve cheesecake warm or cold with fruit sauce. Dust with powdered sugar just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.