Today is National Blueberry Cheesecake day, try out the recipe below, great for a picnic or a BBQ.
- 150g blueberries plus some for garnish
- 100g digestives
- 3 tablespoons butter
- 114g cream cheese (room temperature)
- 204g sugar
- 1½ teaspoons vanilla extract
- 90g double cream, whipped
Cook the blueberries for 3 to 4 minutes, leave some for the top. Pass the blueberries through a strainer and press using the back of a spoon. Allow them to cool. Melt the butter. Crush the digestive biscuits and mix with the melted butter. Press into a springform tin. Place into the fridge to set for at least 2 hours. In a large mixing bowl, beat the cream cheese, until it’s smooth and creamy. Add the sugar and mix. Whip up the double cream, mix with the vanilla and add it to the cream cheese. Mix in the pressed blueberries. Spread the mixture on top of the digestive crackers. Place into the fridge to set for 6 hours or overnight. When you are ready to eat, top with the extra blueberries.