Blueberry cheesecake
You cannot go wrong with a cheesecake! Plus, this one can be made ahead of time so it’s a great way to take the stress out of entertaining.
Ingredients:
- 250g plain sweet biscuits
- 125g butter, melted
- 3 teaspoons gelatine powder
- ¼ cup boiling water
- 2 x 250g packets cream cheese, softened
- ½ cup caster sugar
- 1 teaspoon vanilla bean paste
- 300ml thickened cream, whipped
- 300g fresh or frozen blueberries
- Icing sugar mixture, to serve
Method:
1. Grease a 6cm-deep, 20cm-round springform pan.
2. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until just combined. Press mixture over base and side of prepared pan. Refrigerate for 20 minutes or until firm.
3. Sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine is dissolved. Set aside to cool for 15 minutes.
4. Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in gelatine mixture until combined. Fold in whipped cream, then one cup blueberries.
5. Pour mixture into prepared pan and smooth top with a spatula. Sprinkle remaining blueberries over cheesecake. Cover, refrigerate overnight.
6. Remove cheesecake from pan and transfer to a plate. Dust with icing sugar and serve.