This luscious cheesecake is topped with blueberries, and can be made any time of the year thanks to frozen blueberries. Use fresh blueberries if in season!
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- 200g Digestive biscuits, crushed
- 75g butter, melted
- 200g blueberries
- 1 tbsp icing sugar
- Fresh berries to garnish
- 2 sheets leaf gelatine
- 3 xd 180g packet cream cheese (eg: Philadelphia)
- 150g Greek yogurt
- 200 ml double cram
- 2 tsp vanilla extract
- 65g icing sugar
- To make the base, mix the crushed biscuits and butter together in a bowl . Line a 23cm springform tin with baking paper . Press into the base . Chill in the fridge for 10 minutes.
- Soak the gelatine in a bowl of cold water for 5 minutes .
- Put the cream cheese into a bowl with the icing sugar and Greek yogurt . Whisk using an electric hand whisk . Whisk the cream in another bowl until soft peaks. Add half of the cream to the mixture .
- Heat 100ml of water in a saucepan until hot . Squeeze out the water from the gelatine and add to the pan . Stir until dissolved. Add the liquid gelatine to the remaining double cream . Stir until smooth , then add to the cream cheese mixture. Spoon into the tin and level the surace.
- Put the blueberries and icing sugar into a small pan. Heat until just soft . Blend until smooth then sieve into a bowl . Leave to cool. Spoon a few tablespoons of blueberry mixture over the top of the cheesecake . Ripple the surface using a skewer . Reserve the remaining coulis.
- Put the cheesecake into the fridge for 4 hours to set. Serve in slices with the extra coulis.