These cheesecake slices are light, fresh and easy to make and a brilliant way of making use of the abundance of fresh blueberries!!
Blueberry Sauce:
300g blueberries
50g sugar
30ml lemon juice
Combine the ingredients in a small saucepan and place it on medium heat.
Stir until the sugar has dissolved and then simmer the mixture to reduce it by about a third. It should take about 8 minutes.
Blend the blueberry sauce with a stick blender and set aside to cool completely.
Crust:
250g dry biscuits of your choice
80g butter
Bash the biscuits to crumbs, melt the butter and mix together.
Line the bottom of a baking tin of your choice, with the biscuit mixture and tightly push it to an even thickness with the back of a spoon.
Place the crust in the refrigerator until needed.
Filling:
10g powdered gelatine
50ml cold water
450g cream cheese
125g icing sugar
160ml heavy cream
5ml vanilla
15ml lemon juice
Pour the water into a small bowl and sprinkle the gelatine on top. Set aside for 10 minutes.
Add the cream cheese to a mixing bowl and beat until soft with a spatula.
Sieve the icing sugar on top and incorporate.
Stir in the cold blueberry sauce.
Add the cream to a clean mixing bowl and beat with an electric whisk until soft peaks.
Fold the cream into the blueberry mixture.
Now, melt the gelatine in the microwave, 10 seconds literally, and two spoonfuls of the blueberry mixture to the gelatine. Mix well before adding this mixture to the bowl with the blueberry mixture.
Take the prepared tin with the crust from the refrigerator and pour the blueberry mixture on top.
Cover with plastic wrap and refrigerate overnight.
Cut into squares to serve.
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