Ingredients:

  • Lemon Oreos (430g)
  • Unsalted Butter (85g)
  • Full Fat Cream Cheese (450g)
  • Heavy Whipping Cream (450g)
  • Fresh Blueberries (450g)
  • Vanilla Paste (5g)
  • 36 Lemon Oreo Cookies (430g)
  • 6 tbsp unsalted butter, melted (85g)
  • 1/4 tsp fine sea salt
  • 16 oz full-fat cream cheese, softened (450g)
  • 1 cup confectioners' sugar (120g)
  • 1 tbsp fresh lemon zest (6g)
  • 3 tbsp freshly squeezed lemon juice (45g)
  • 1 tsp pure vanilla paste (5g)
  • 16 oz heavy whipping cream, chilled (450g)
  • 3 cups fresh blueberries (450g)
  • 1/4 cup granulated sugar (50g)
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tsp lemon juice
  • 1/2 cup white chocolate curls (60g)

Instructions:

  1. Pulse lemon cookies in a food processor until they resemble fine sand. Mix with melted butter and salt. Press firmly into a 9x13-inch baking dish.
  2. In a medium saucepan over medium heat, combine 450g fresh blueberries, 50g granulated sugar, and 1 tsp lemon juice. Cook for 5-8 minutes until berries start to burst. Stir in cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water). Simmer for 1 minute until glossy and thick, then cool completely.
  3. In a large bowl, beat the 450g of softened cream cheese with 120g confectioners' sugar, 6g lemon zest, 45g lemon juice, and 5g vanilla paste until completely smooth and fluffy. In a separate cold bowl, whip the 450g of heavy cream until stiff peaks form.
  4. Gently fold half of the whipped cream into the lemon cream cheese mixture. Spread half of the lemon cream mixture over the cookie crust. Spoon the cooled blueberry compote over the top and swirl gently with a knife.
  5. Spread the remaining lemon cream mixture over the berries. Top with the rest of the plain whipped cream and smooth it out. Sprinkle the 60g of white chocolate curls over the top. Refrigerate for at least 4 hours until the center is firm to the touch before attempting to slice.