Blueberry Cheesecake

This is a simple no-bake cheesecake with a creamy filling and a sweet and slightly tangy blueberry topping. It’s easy to prepare and makes a lovely dessert for any occasion.

For our recipe, we have used Peak Freans Marie Biscuits provided to us by one of our partners, Day Food. These biscuits have a light, crisp texture and a mild sweetness, making them perfect for creating a crunchy cheesecake base.

If you are unable to find these Peak Freans Marie Biscuits in a shop near you, contact 9981326 on Viber.

Serving Size: 6 to 7-inch cheesecake

Ingredients:

For the base

• 100g Peak Freans Marie Biscuits
• 50g unsalted butter (melted)

For the filling

• 200g cream cheese
• 1 tsp vanilla essence
• 80g icing sugar
• 2/3 cup whipping cream

For the blueberry sauce

• 1 cup blueberries
• 1 ½ tbsp sugar
• 1 ½ tsp lemon juice
• ½ tsp corn flour (mixed with 1 tsp water)

Instructions:

1. Break the Peak Freans Marie Biscuits into quarters, add them to a blender, and pulse 10–12 times until you get fine crumbs.
2. Add the biscuit crumbs to a bowl along with 50g melted unsalted butter. Mix until well combined.
3. Line the bottom of a springform pan of around 6-7 inches (this is a tray with removable sides, mainly used for making cheesecake) with baking paper. Cut the baking paper to fit the exact size of the tray’s bottom. Transfer the mixture to the tray and press it down firmly using a spoon or spatula. Place the tray in the fridge while you prepare the filling.
4. In a large bowl, using a hand mixer, beat 200g cream cheese on low speed for about 1 minute, or until creamy. Add 1 tsp vanilla essence and mix for another 10 seconds until combined. Add 80g icing sugar and beat until well combined for about 45 seconds.
5. In another large bowl, using a hand mixer, whip 2/3 cup whipping cream for about 3 minutes or until soft peaks form. Before whipping you can leave the whip cream to chill in the freezer for around 5 minutes to make it easier.
6. Add the whipped cream to the cream cheese mixture in two batches. Gently fold until well combined.
7. Pour the filling over the prepared base and smooth the top. Place it in the fridge to set for at least 2 hours.
8. To make the blueberry sauce, add 1 cup blueberries, 1 ½ tbsp sugar, and 1 ½ tsp lemon juice to a small saucepan. Cook over medium heat for 4 to 5 minutes, stirring occasionally. Once the blueberries start to soften, gently mash them.
9. Add ½ tsp corn flour (mixed with 1 tsp water) during the last 35 to 40 seconds of cooking. Stir until well combined. Remove from the heat and let it cool completely.
10. Once the blueberry sauce has cooled, spoon it over the cheesecake and gently smooth it over the top. You can remove the sides of the springform pan before serving.