Ingredients
- 250g plain sweet biscuits
- 125g butter, melted
- 3 teaspoons gelatin powder
- 1/4 cup boiling water
- 500 g packets cream cheese, softened
- 1/2 cup caster sugar
- 1 teaspoon vanilla bean paste
- 300ml thickened cream, whipped
- 300g fresh or frozen blueberries
- Icing sugar mixture, to serve
Method
Step 1
Grease a 6cm-deep, 20cm-round (base)
spring form pan. Process biscuits until mixture resemble fine breadcrumbs. Add
butter. Process until just combined. Press mixture over base and side of
prepared pan. Refrigerate for 20 minutes or until firm.
Step 2
Sprinkle gelatin over boiling water
in a heatproof jug. Whisk with a fork until gelatin is dissolved. Set aside to
cool for 15 minutes.
Step 3
Using an electric mixer, beat cream
cheese, sugar and vanilla until smooth. Gradually beat in gelatin mixture until
combined. Fold in whipped cream, then 1 cup blueberries. Pour mixture into
prepared pan. Smooth top with a spatula. Sprinkle remaining blueberries over
cheesecake. Cover, refrigerate overnight (see notes, to freeze).
Step 4
Remove cheesecake from pan and
transfer to a plate. Dust with icing sugar. Serve.
Notes:
To freeze: Cover cheesecake with plastic wrap, then foil. Freeze for up to 3
months. Serve cheesecake frozen or thaw in fridge overnight. Cheesecake can
also be frozen in slices. Use a warm knife to cut cheesecake.
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