All the flavour of cheesecake, with all the fun of a sundae. Don’t be tempted to swap out the yoghurt and creme fraiche for sweeter options — you’ll lose the cheesecake effect.
Crumb crust
| 4 | Gingernuts, crushed to large crumbs |
| 15 g | Butter, melted |
Cheesecake sundae
| ¼ cup | Caster sugar |
| ¼ cup | Water |
| ¼ | Lemons |
| ⅓ cup | Blueberries, fresh or frozen (Main) |
| 4 scoops | Frozen yoghurt, I used vanilla |
| 3 Tbsp | Creme fraiche |
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Directions
- Mix the biscuit crumbs and butter together well and press in a ½ cm layer in a baking paper-lined oven dish. Bake at 180C for 10-15 minutes or until crisp and just starting to brown at edges. Set aside to cool completely. Crush again gently to break up crust.
- For sauce, dissolve sugar in water in a small saucepan. Add grated zest from lemon, and blueberries. Simmer 3 minutes then remove from heat. Squeeze in juice from lemon. Allow to cool, then refrigerate.
- To make sundaes, sprinkle some crumbed crust into the bottom of serving glasses, then add a scoop of frozen yoghurt and sprinkle more crumbs over that. Spoon on about 2 teaspoons of creme fraiche, then repeat all layers again. Finally add blueberry lemon sauce. Serve immediately.
