My go to recipe for a yummy cheesecake! You can switch the blueberries for other berries or fruit. Use Sugarfree sugar substitute instead of sugar. Do your own thing!
I prefer using a food processor as everything is so much neater you can do the same or beat it in bowls.
The video recipe is below too! Enjoy!!
1/2 packet digestive biscuits
2 tablespoons butter, melted
2 tablespoon sugar
240gm cream cheese, softened
1 cup castor sugar
250 ml fresh cream
1 teaspoon vanilla extract
Juice and grated rind of 1 lemon
1 cup blueberries
Blend the digestive biscuits in a food processor till fine. Add melted butter and sugar and blend till mixed. Press into bottom and up sides of a 8 inch cheesecake pan (free bottom). Bake at 175*C for 5 minutes. Remove and let cool.
Blend softened cream cheese and add 1 cup sugar. Add eggs, one at a time and blend.
Add fresh cream, vanilla and lemon rind and juice. Blend on low. Gently stir in blueberries. Pour mixture into cooled crust.
Bake at 160*C for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
Refrigerate for at least 6 hours before cutting.
Note: Refrigeration time is not included.
READY IN 1 hr 15 mins
YIELDS 1 pie