Sour Puss is the next new brew on the block from Mac’s. The brewers started with their take on the classic German sour ale style, Gose (pronounced goes-uh). They then played around adding loads of different fruits, but the tart and juicy blueberry stood above the rest, resulting in a refreshing Blueberry Sour Ale.
Pair Sour Puss with a blueberry cheesecake on a gingernut base – the light creamy sweetness provides an interesting flavour combination with the sourness of the ale. This Sour Puss cheesecake is light and creamy and filled with tangy lemons and plump mulched blueberries giving it a gorgeous purple hue. The whole combination is layered on top of a buttery gingernut base and takes only minutes to prepare making this a simple make-ahead summer dessert.
1 packet gingernuts
1⁄3 cup dessicated coconut
100g unsalted butter, melted
3 lemons, juice and zest (separated)
2.5 tsp gelatin powder
500g cream cheese
3/4 cup caster sugar
250g creme fraiche
1 cup fresh or thawed blueberries
To serve (optional)
Freeze dried blueberries
- Add gingernuts to a food processor and blend until crushed. Add the melted butter and coconut and pulse until combined.
- Press into a 21cm round tin with a removable base, lined with baking paper.
- Refrigerate while you make the filling.
- In a little bowl, sprinkle gelatin evenly over lemon juice. Let it stand for one minute then microwave for 30 seconds until hot and whisk until dissolved.
- For the filling add cream cheese and caster sugar to a food processor and blend for a minute or so. Add creme fraiche, blueberries, gelatin mix and lemon zest and blend until the blueberries have broken down and coloured the mix – another 30 seconds or so.
- Pour filling onto the crust, cover and refrigerate until set, at least five hours. Serve with freeze dried blueberries and edible flowers if you wish.
Cheesecake recipe created by Gretchen Lowe from @myweekendtable