Previously on Drag Race 12 iconic queens arrived in the UK Werk Room, ready to fight for the crown. While tragically they were felled one by one starting with Anubis – yep, this old chestnut (not roasting on an open fire) – followed by Elektra, Victoria, Veronica, Charity, River, Choriza, Scarlett and Vanity, leaving Ella, Kitty and Krystal to make it to the finale. After writing verses on Ru’s Christmas song, chatting with Ru and Michelle and performing the song live on stage, the top three lip synced for the crown with Kitty and Ella deemed co-runner-ups to the iconic Krystal Versace.
The youngest winner in franchise herstory.
Krystal came into the competition ready to absolutely dominate the game. After winning the first challenge which leaned heavily into her fashion strengths, she continued to surprise herself as she slayed everything thrown at her.
More importantly, she showed the world how sweet and focused she is and that sometimes, nice gals finish first. As such, I was thrilled to witness her coronation, which is guaranteed to be just the start of a very bright future.
Fresh off the stage, I pulled her in for a massive hug and reiterated how proud she is. Given she is young enough to be my child – if it was a very young-teenage pregnancy – I quickly pivoted to asking her if she was looking after herself, the other queens were being nice to her and whether she had done her homework.
The last one being eerily poetic, given the clearly came into the competition with a solid understanding of what needed to be done. Meaning the least I could do was celebrate her success with a beautiful Blueberry and Krystalemon Versacheesecake.
Super sweet, a little bit tarty and packing a surprisingly delicate, floral centre, there is no better way to honour our newly crowned queen. Or celebrate a special occasion. Or, you know, just have a really fucking delicious cake.
Blueberry and Krystalemon Versacheesecake
200g Ginger Nut biscuits, blitzed into a rough sand texture
100g butter, melted
750g cream cheese, softened
½ cup raw caster sugar
1 tbsp gelatine
¼ cup boiling water
1½ cups thickened cream
½ cup Lemon Kurd Cobain
20g edible flowers
Combine the biscuits and butter in a bowl until they are coming together, and press into a 24cm springform pan to form a smooth base. Transfer to the fridge to set.
Meanwhile, beat the cream cheese and sugar together in the bowl of a stand mixer until smooth and combined. Dissolve the gelatine in the boiling water before adding to the mixture with the thickened cream, and beat for a further couple of minutes or until velvet and smooth.
Remove the filling from the mixer and fold through the blueberries.
To assemble, scatter some flowers on the base, followed by a couple of dollops of the mixture. Dollop in some of the curd and swirl through with the tip of the knife. Top with the rest of the filling, a few more dollops of curd and repeat the swirling process. Top with flowers and place in the fridge to set for a couple of hours, or ideally, overnight.
You could also do the flowers last to avoid wilting, but I prefer them set into the cake despite not looking as great.
Once set, remove from the tin and devour, greedily and most importantly, victoriously.
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