Blueberry Cheesecake

Line a 20cm cake tin with baking paper on the base and set aside.

In a medium bowl add scotch finger biscuits, cinnamon, coconut and melted butter. Stir together with a spatula combining thoroughly. Transfer into cake tin, spreading around evenly and flattening with a spatula.

Place in fridge.

In the meantime, place cream cheese, sugar and lemon juice into a mixing bowl and beat on high for 3-4 minutes or until sugar is dissolved.

Place a small saucepan over a medium heat. Pour in half a cup water and gelatine stirring constantly for 2 minutes or until dissolved. Remove from heat and whilst the cream cheese is beating, slowly pour in. Blend for 30 seconds and remove bowl from mixer.

Using a spatula gently fold the cream cheese mixture into the cream taking care not to create air bubbles. Remove cake tin from fridge, pour in cream cheese and top with half the blueberries and return to fridge. Set overnight.

Transfer onto cake stand/or plate and garnish with remaining blueberries, pistachios and edible flowers. Serve immediately. 


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