Chilled Blueberry Cheesecake

Ready in 1 hour

Try this Chilled Blueberry Cheesecake recipe, or contribute your own. "Cheese" and "Blueberries" are two of the tags cooks chose for Chilled Blueberry Cheesecake.

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Blueberries; and whipped cream
50 g Caster sugar
1 142-ml double cream
2 tb Lemon juice
1 11-g sachet gelatine; dissolved in ? tb hot water
1 tb Water
250 g Curd cheese
50 g Butter; melted
175 g Digestive biscuits; crushed
125 g Full-fat soft cheese
375 g Blueberries

Original recipe makes 8



~- Mix together the butter and biscuit crumbs and press into the base of a lined 20cm (8 inch) deep loose-bottomed tin. Chill for 20 minutes. Place the blueberries and water in a pan. Bring to the boil and simmer gently for 5 minutes. Pur?e and leave to cool. Beat together the cheeses, sugar and lemon juice. Stir in the blueberries, dissolved gelatine and whipped cream. Spoon into the tin and return to the refrigerator for approximately 2-3 hours, until set. Decorate with blueberries and whipped cream before serving. NOTES : A delicious cheesecake with a hint of the USA! Raspberries, tayberries or loganberries could be used in place of blueberries.

Calories Per Serving: 268 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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