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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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