Blueberry Cheesecake

Name: Blueberry Cheesecake
Ingredients: 1/2 cup butter; 7 oz shortbread cookies; Pinch None salt; 1 tbsp powdered gelatin; 1 1/2 oz full-fat cream cheese; 3/4 cup sugar; 1 1/4 cups full-fat plain yogurt; 6 tbsp fresh lemon juice; 1 1/4 cup heavy cream; 3/4 cup frozen blueberries; 2 tbsp blueberry jam

11 ingredients

5 steps

Ingredients

1/2 cup butter
7 oz shortbread cookies
Pinch None salt
1 tbsp powdered gelatin
1 1/2 oz full-fat cream cheese
3/4 cup sugar
1 1/4 cups full-fat plain yogurt
6 tbsp fresh lemon juice
1 1/4 cup heavy cream
3/4 cup frozen blueberries
2 tbsp blueberry jam

Directions

1

Melt the butter in a saucepan and remove from the heat. Crush the cookies and mix with the butter and a pinch of salt. Transfer to a springform cake pan and press down firmly. Chill for 30 mins.
2

Mix the gelatin powder with 3 tbsp of cold water. Beat the cream cheese and sugar together using an electric hand whisk. Stir in the yogurt and lemon juice. Add the gelatin.
3

Beat the cream until stiff peaks form. Fold into the cream cheese mixture. Fold in 3/4 of the blueberries.
4

Spread the cream on top of the cookie base and smooth out. Chill for at least 4 hours.
5

Warm the jam slightly and mix in the remaining blueberries. Remove the cheesecake from its pan and spread over the blueberry mixture. Serve.