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Blueberry cheesecake
Blueberry cheesecake
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Prep Time:
405 minutes
Cook Time:
Total Time:
405 minutes
Simplify your night with a scrumptious prep-ahead blueberry cheesecake.
Ingredients:
  • 250g plain sweet biscuits
  • 125g butter, melted
  • 9.00 gm gelatine powder
  • 62.50 gm boiling water
  • 2 x 250g packets cream cheese, softened
  • 107.50 gm caster sugar
  • 1 tsp vanilla bean paste
  • 300ml thickened cream, whipped
  • 300g fresh blueberries or frozen blueberries
  • Icing sugar mixture, to serve
Instructions:
  • Prepare a 6cm-deep, 20cm-round springform pan by greasing it. Crush biscuits until they form fine breadcrumbs. Add in butter and blend until just mixed. Firmly press the mixture onto the base and sides of the pan. Chill in the refrigerator for 20 minutes until set.
  • In a heatproof jug, gently sprinkle gelatine over boiling water, then whisk with a fork until fully dissolved. Allow to cool for 15 minutes before using.
  • With an electric mixer, blend cream cheese, sugar, and vanilla until velvety. Slowly incorporate gelatine mixture until fully combined. Gently fold in whipped cream and 1 cup of blueberries. Transfer the mixture into the pan. Evenly smooth the top with a spatula. Scatter the rest of the blueberries over the cheesecake. Cover and chill in the refrigerator overnight (refer to notes for freezing instructions).
  • Gently release the cheesecake from the pan and place it on a plate. Sprinkle with icing sugar before serving.

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