Everyone loves cheesecake (or just about everyone!) and this blueberry version is silky and delicious.
Base
¼ cup | Caster sugar |
200 g | Malt biscuits |
100 g | Butter |
Filling
500 g | Cream cheese (Main) |
½ cup | Caster sugar |
1 | Lemon |
1 Tbsp | Gelatine |
½ cup | Water |
300 ml | Cream |
2 cups | Blueberries (Main) |
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- Crush biscuits in a food processor or with a rolling pin. Mix with sugar and melted butter. Spread over the base of a 24cm springform cake tin and press down well. Wrap a paper collar around the inside of the tin to completely enclose the filling.
- In a bowl, beat the cream cheese, sugar and juice of the lemon together until smooth.
- Sprinkle gelatine over the boiling water measured into a small bowl or cup and stir until gelatine dissolves, then beat into the cream-cheese mixture.
- Whip cream until stiff peaks form then fold into cream-cheese mixture with the blueberries.
- Pour over crumb base and refrigerate for at least six hours, but preferably overnight, to set.