I stumbled upon this recipe a while ago and have been making it ever since and everytime it turns out perfect . it is a wonderful cheesecake very light and airy in texture and above all very easy to make .
Crush the digestives into fine crumbs (use a food processor )
Heat the butter ina large pan on low flame . Add the digestives and stir continuously until the crubs have absorbed the butter and you can a smell a nice roasted aroma .
Remove from the heat and press down into a 10" or 9" inch loose base cake tin (spring form pan).Smooth over by using the base of a glass . Put in the freezer to cool .
In a clean dry bowl whip the double cream until it forms soft peaks . Dont over whip ( it is all in the whipping ).
In another bowl gently soften the cream cheese using a wooden spoon and add the lemon juice , vanilla and sugar .
Next fold in the double cream . mix well .
Pour the filling into the prepared cake tin . Arrange th blueberries on top and sprinkle with the icing sugar .
Allow to set in the fridge for at least 2 hours . Serve with ice ceam, creme fraiche or additional fresh berries .
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