Categories
 40Mins Prep Time |
 40 Mins Cook Time |
 Moderate Skill Level |
people
Ingredients
Cheesecake base
- 100 grams Digestive biscuits
- 125 grams Melted butter
- 800 grams Cream Cheese
- 200 milliliters Sour Cream
- 100 milliliters double cream
- 200 grams Icing sugar
- 2 drops Vanilla Extract
Cheesecake filling
- 500 grams Blueberries
- 4 tablespoons Caster Sugar
- 3 sheets Gelatine
- 500 grams Cream Cheese
- 125 grams Ricotta
- 2/3 cup Caster Sugar
- 1 teaspoon Vanilla
- 1 Lemon Finely grated zest
Cooking Instructions
- For the base, butter a 20 cm spring form pan with melted butter. Whizz the base ingredients in a blender until they are like fine breadcrumbs.
- Pour this crumb mixture into a bowl and add the melted butter. Mix everything together then tip into the spring form pan.
- Press it down so it is level and compact with the back of a large spoon then put the tin in the fridge for a good 30 mins to firm up.
- Preheat oven to 200C/400F and line a Swiss roll baking tray with parchment. Place the blueberries on the tray and sprinkle with sugar.
- Roast for 15-20 minutes until the juices run out. Soak gelatine sheets in cold water for 5 minutes and then squeeze out excess water.
- Puree the hot blueberries and add the squeezed gelatine sheets into it and stir to melt. Then add the cream cheese, ricotta, sugar, vanilla and lemon zest. Pour into the prepared tin over the base and allow to set for 4-6 hours or overnight.
- Decorate with fresh blueberries