Recipe: Blueberry Mirror Cheesecake

For the cheesecake:500g full fat cream cheese250g melted white chocolate2 medium eggs1 medium egg yolk20g blueberry compound100g blueberry purée pieces250g Amaretti biscuits,crushed40g unsalted butter, melted

For the topping:200ml cold water50g blueberry compound10g sugar2.5g Iota carrageenanThis cheesecake has a glossy mirror-like blueberry topping and is prettily sprinkled with crystallised violet petals, rose fragments and mint leaves. The Iota carrageenan (a flavourless extract of red seaweed) used to make the gel topping gives it a crystal clear finish.

1. Mix together the crushed Amaretti biscuits with the melted butter and press into the base of a non-stick 8 inch cake tin. 2. Mix together the cream cheese, eggs and egg yolk until smooth then slowly add the melted white chocolate and stir to combine. 3. Gently ripple through the blueberry compound and the blueberry purée pieces and pour the mixture into the cake tin. 4. Bake in the oven for 11/2 hours then allow to cool on a wire rack.5. To make the topping, place the water and blueberry compound into a saucepan, mix together the Iota carrageenan with the sugar then add to the pan. 6. Mix together then bring to the boil and pour over the top of the cheesecake. 7 Allow to cool completely before removing the cheesecake from the tin and decorating the top as desired.