- 150 g digestive biscuits, crushed
- 50 g butter
- 250 g cream cheese
- 50 g caster sugar
- 250 g blueberries
- 100 ml double cream
- 2 tsp gelatine
- 2 water
Step 1: Making the biscuit base
Place 150g crushed digestive biscuits into a bowl. Take a saucepan, heat and add 50g of butter. Melt the butter, then add to the biscuits and stir well. Transfer the mixture to a sandwich tin, patting down to form the biscuit base. Place in the fridge for 1 hour.
Step 2: Add the Gelatine
Open a packet of gelatine and add to a bowl with a small amount of water. Leave the gelatine for 20-25 minutes until it has soaked up all the water.
Step 3: Putting the Cheese in Cheesecake
Add the 250g cream cheese, 50g caster cugar, 250g blueberries, 100ml double cream into a bowl or food mixer if you have one. Take a pan, heat, add 2 tbsp water and some of the soaked gelatine. Heat until the gelatine has dissolved and add to the cheese-cake mix. Mix thoroughly until the consistency is smooth and thick.
Step 4: Putting it all Together
Take the biscuit base out of the fridge and spread the cheesecake mix evenly on top. Then return to the fridge for at least 4-5 hours, ideally leave the mixture to set overnight.
Step 5: Remove and Serve
Remove the cheesecake from the fridge, that the consistency is even and firm. Then take a palette knife and turn it round the edge to loosen the cheesecake from the tin. Place on a plate and serve.