Blueberry Cheesecake

For the Base
8oz digestives biscuits
4oz unsalted butter
For the Cheescake Topping
7 1/2oz cream cheese
5 1/2oz icing sugar
450mls double cream
110g blueberries
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  • Melt the butter in a pan
  • Crush the digestives until like bread crumbs.
  • Pour the butter over the crushed biscuits and mix well until combined
  • Press the mixture firmly into a lined 7 inch cake tin.
  • Put in the fridge to chill for at least an hour.
  • Lightly whip the cream cheese to soften, add the icing sugar and mix well.
  • In a different bowl, whisk the double cream until firm then fold this into the cream cheese mixture.
  • Blend the blueberries (keep a few back for decoration) then gently fold into the cheesecake mixture.
  • Now spoon the mixture onto the top of the biscuit layer, decorate the top with left over fruit and chill for about 2-3 hours before serving.
Swap the blueberries for fruits or flavours to make a different flour cheesecake - Enjoy!