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Ingredientes
- 50 gm Butter, melted (2oz)
- 175 gm Digestive biscuits, crushed (6oz)
- 375 gm Blueberries, (12oz)
- 1 Tbsp. Water
- 250 gm Curd cheese, (8oz)
- 125 gm Full-fat soft cheese, (4oz)
- 50 gm Caster sugar, (2oz)
- 2 Tbsp. Lemon juice
- 11 gm Sachet gelatine dissolved in 3, (0.4oz) Tbsp. warm water
- 1 x 142 millilit double cream, whipped (5 floz) Blueberries and whipped cream to decorate (optional)
Direcciones
- Mix together the butter and biscuit crumbs and press into the base of a lined 20cm (8 inch) deep loose-bottomed tin. Refrigeratefor 20 min.
- Place the blueberries and water in a pan. Bring to the boil and simmer gently for 5 min. Puree and leave to cold.
- 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 hrs, till set.
- Decorate with blueberries and whipped cream before serving.
- NOTES : A delicious cheesecake with a hint of the USA! Raspberries, tayberries or possibly loganberries could be used in place of blueberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 8 servings | |
| Calories 234 | |
| Calories from Fat 129 | 55% |
| Total Fat 14.7g | 18% |
| Saturated Fat 7.09g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 204mg | 9% |
| Potassium 463mg | 13% |
| Total Carbs 13.48g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.89g | 4% |
| Protein 13.91g | 22% |
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