170g Sujon Blueberries
½ cup Water
1 Tbsp sugar
113g cream cheese
113g mascarpone cheese, softened
1 cup caster sugar
½ Tsp Vanilla essence
1 Tsp Lemon Zest
Tbsp of cream
¼ Cup Whipped cream (Optional)
Place Blueberries in a saucepan.
Add ½ cup water and 1 Tbsp sugar & bring to boil.
Simmer berries for 5-8 minutes.
Strain syrup and chill in fridge until cool, set aside berries.
Place cream cheese into a bowl and add mascarpone cheese
whip until smooth & creamy. Add caster sugar and beat.
Add Vanilla extract and lemon zest & combine with cream.
Place cheesecake into a serving bowl, drizzle Blueberry
syrup over cheesecake dip, sprinkle Blueberries over top
and serve with cookies, crackers or pieces of fruit.