Vanilla Cheesecake with Blueberries

Serves: 6
Time: 75 mins
Difficulty:

Ingredients:

225g Digestive Biscuits, crushed
70g Butter, melted
For the Filling:
200g Cream Cheese
40g Butter, softened
20g Caster Sugar
½tsp Vanilla Essence
100ml Creme Fraiche
For the Topping:
320g English Blueberries
1.5tbsp Icing Sugar

Mix together the biscuit crumbs & butter and press into tins. Refrigerate for 30 minutes.

For the filling, cream the butter & sugar in the food processor, add the cream cheese & vanilla essence, whiz and lastly, add the crème fraîche & whiz again. Spread the mixture in the biscuit bases and return to the fridge.

For the blueberry topping, pop the blueberries in a saucepan over a gentle heat until the juices are released, then add the icing sugar & stir till melted. When cool, spoon over the cheese cakes.

Note:

You will need: 6 tartlet tins or 21cm tart tin words: Juliet Bidwell

Vanilla Cheesecake with Blueberries

Ingredients

225g Digestive Biscuits, crushed
70g Butter, melted
For the Filling:
200g Cream Cheese
40g Butter, softened
20g Caster Sugar
½tsp Vanilla Essence
100ml Creme Fraiche
For the Topping:
320g English Blueberries
1.5tbsp Icing Sugar

Instructions

Mix together the biscuit crumbs & butter and press into tins. Refrigerate for 30 minutes.
For the filling, cream the butter & sugar in the food processor, add the cream cheese & vanilla essence, whiz and lastly, add the crème fraîche & whiz again. Spread the mixture in the biscuit bases and return to the fridge.
For the blueberry topping, pop the blueberries in a saucepan over a gentle heat until the juices are released, then add the icing sugar & stir till melted. When cool, spoon over the cheese cakes.
You will need: 6 tartlet tins or 21cm tart tin words: Juliet Bidwell