| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury’s, Sainsbury5 |
8 |
servings |
INGREDIENTS
| 50 |
g |
Butter; melted (2oz) |
| 175 |
g |
Digestive biscuits; crushed (6oz) |
| 375 |
g |
Blueberries; (12oz) |
| 1 |
tb |
Water |
| 250 |
g |
Curd cheese; (8oz) |
| 125 |
g |
Full-fat soft cheese; (4oz) |
| 50 |
g |
Caster sugar; (2oz) |
| 2 |
tb |
Lemon juice |
| 11 |
g |
Sachet gelatine dissolved in 3; (0.4oz) |
|
|
; tablespoons hot water |
| 1 |
|
142 millilit double cream; whipped (5 floz) |
|
|
Blueberries and whipped cream to decorate; (optional) |
INSTRUCTIONS
~-
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.
Converted by MC_Buster.
NOTES : A delicious cheesecake with a hint of the USA! Raspberries,
tayberries or loganberries could be used in place of blueberries.
Converted by MM_Buster v2.0l.
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