Easy Blueberry Cheesecake

This is an easy recipe that little chefs can put together to create the ultimate Mother's day treat. The recipe does not require baking and is also eggless - perfect for vegetarians. You can use up those frozen blueberries that have been in the freezer for so long to create a decadent and truly yummy treat.

You can prepare the cheesecake base with filling ahead of time. On the day, simply add the blueberry topping and serve.

The recipe makes 8 serves.

Ingredients:

Base

3/4 cup (5 or 6) digestive biscuits - crushed

3 tbsp melted butter

1 tbsp caster sugar

Filling

250g Philadelphia cream cheese

1/4 cup caster sugar

1/2 cup thickened cream/whipping cream

1 tbsp lemon juice

1 tsp vanilla extract

Blueberry Topping

1 cup frozen blueberries

1 tbsp lemon juice

2 tbsp sugar

1/4 cup water

1/2 tbsp cornstarch in 1 tbsp water

How to make blueberry cheesecake

Base

1. Line a 7-inch springform cake tin with baking paper.

2. Break the biscuit up into pieces and place them in a snap-lock bag or freezer bag. Crush the biscuit by smashing it with a rolling pin, taking care not to split the bag. Alternatively, you can blend the biscuit to a coarse consistency.

3. Transfer the biscuit crumbs to a medium bowl. Add the butter and sugar, and mix well.

4. Spread evenly and press down the biscuit mixture on the base of the cake pan.

Filling:

5. In a medium bowl, beat the cream cheese until smooth.

6. Add the lemon juice and sugar to the cream cheese and beat for further 2 minutes until well combined.

7. In a separate bowl, beat the thickened/whipping cream until soft peaks form. Take care not to overbeat.

8. Add the whipped cream to the cream cheese mixture. Gently fold the whipped cream into the cream cheese mixture and combine well.

9. Pour the cheesecake filling onto the biscuit base and spread it out evenly. Refrigerate for 6 hours or overnight to set.

Topping:

10. In a small saucepan, over medium heat, add blueberries, sugar, lemon juice, and water.

11. Cook until the blueberries start to soften and the sugar dissolves.

12. Add the cornstarch mixture and continue to cook until the sauce thickens.

13. Remove from heat and cool completely.

Serve

14. To serve, pour the blueberry topping over the top. Remove from the cake pan and cut it into equal slices. Enjoy!

Tip:

If you do not have a springform cake pan, simply add long strips of baking paper when lining a cake pan, so that you can use this to lift the cake out easily.