Blueberry Cheesecake Sundae

Name: Blueberry Cheesecake Sundae
Ingredients: generous squeeze of lemon juice; 2 litres (2 quarts) top-quality vanilla ice cream; 120 g (½ cup) blueberry purée; 600 g (3⅓ cups) fresh blueberries; 1 unwaxed lemon; 50 g (3½ tbsp) salted butter; 200 g (7 oz) digestive biscuits or graham crackers; 200 g (7 oz) digestive biscuits or graham crackers; 180 g (6 oz) full-fat cream cheese; 50 g (¼ cup) sugar; ¼ tsp vanilla bean paste or seeds scraped from ¼ vanilla pod; ¼ tsp vanilla bean paste or seeds scraped from ¼ vanilla pod

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

This dessert from the pub’s opening menu went down an absolute storm, so we’ve kept it on and it’s become a Bull & Last classic.

Ingredients

For the blueberry purée

500 g (2¾ cups) fresh blueberries
25 g (2

Dessert
Vegetarian

Method

First, make the blueberry purée. Cook all the ingredients in a heavy-based saucepan over a low heat for 12-15 minutes until the berries have split and cooked down, and the juice has reduced a little. Leave to cool for 5 minutes, then strain into a bowl. Leave to cool completely, then chill until serving.
Make the vanilla ice cream base and transfer to the fridg