A firm cheesecake finished with a sweet blueberry topping, this is a truly satisfying experience. It is quite exotic and different from other cheesecakes that make use of biscuits as a base—as this cheesecake uses soft luscious vanilla sponge.
- 125 grams crumbled digestive biscuits
- 75 grams soft butter
- 300 grams cream cheese
- 60 grams icing sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 250 ml double cream
- 1 x 284 grams jar blueberry spread/ jam
Method
Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
Press this mixture into a 20cm / 8 inch springform tin; press a little up the sides to form a slight ridge.
Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
Lightly whip the double cream, and then fold it into the cream cheese mixture.
Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.
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