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Annabel Karmel
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Blueberry Cheesecake

This luscious blueberry 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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Prep Time: 35 minutes
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Cook Time: set in fridge for 4 hours
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Makes: 1 cheesecake
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Great for:  Family Recipes Grown Up Entertaining
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200g Digestive biscuits, crushed
75g butter, melted

Blueberry Topping

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
  1. 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.
  2. Soak the gelatine in a bowl of cold water for 5 minutes .
  3. 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 .
  4. 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.
  5. 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.
  6. Put the cheesecake into the fridge for 4 hours to set.  Serve in slices with the extra coulis.

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