Chilled Blueberry Cheesecake

This superb cheesecake made with blueberries is such a simple and easy dessert to make at home.

Ingredients serve 8 - 10

Base

100 g biscuit crumbs

50 g melted butter

Cheese filling

300 ml cream

10 g gelatin leaves

450 g cream cheese

150 g caster sugar
1 tbls lemon juice
250 g blueberries

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water. Place cream in a mixing bowl and whisk until thickened to soft peak. Place cream cheese, sugar and lemon juice in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Add the blueberries to the cheese mixture. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix gelatin into the cream cheese combination until incorporated. Fold the whipped cream evenly into the mixture. Spread the finished cheese mixture evenly in the cake tin on top of the crumb base. Allow cooling for at least 3 hours in the fridge. Remove the cheesecake from the tin and leave on a serving plate. Cut with a sharp knife and serve.

Note: Try other fresh berries instead of blueberries such as blackberries.