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    Chilled Blueberry Cheesecake


    Source of Recipe


    Sainbury's

    List of Ingredients




    50g butter, melted
    175g digestive biscuits, crushed
    375g blueberries
    15ml spoon water
    250g curd cheese
    125g full fat soft cheese
    50g caster sugar
    2 x 15ml spoons lemon juice
    11g sachet gelatine dissolved in 3 tablespoons hot water
    142ml carton double cream, whipped
    blueberries and whipped cream to decorate (optional)


    Recipe



    Mix together the butter and biscuit crumbs and press into the base of a lined 20cm loose-bottomed tin. Chill for 20 minutes.

    Place the blueberries and water in a pan. Bring to the boil and simmer gently for 5 minutes. Purée and leave to cool.

    Beat together the cheeses, sugar and lemon juice. Stir in the blueberries, dissolved gelatine and whipped cream.

    Spoon into the tin and return to the refrigerator for approximately 2-3 hours, until set.

    Decorate with blueberries and whipped cream before serving.

 

 

 

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