Blueberry Cheese Cake

Blueberry Cheese Cake
Ingredients:

For the crust:

• Digestive biscuits: 8-10
• Butter (Melted): 25gm

For filling:

• Eggs: 2
• Castor sugar: 100gm
• Whipped cream: 150gm
• Philadelphia cheese: 150gm
• Gelatin: 10gm
• Water: 10-15ml
• Blueberry filling: 150gm

Directions:

1. Put gelatin and water in a bowl over a double boiler or in microwave oven till transparent. Keep aside.
2. Crush the biscuits and mix the butter and line the cups/ring mould with the mixture.
3. Take the eggs and beat with the sugar over a double boiler till thick and creamy.
4. In another bowl, mix the Philadelphia cheese and blend to a smooth consistency. Add the beaten eggs mixture and fold in the cream.
5. Fold in the gelatin and mix well.
6. Put the blueberry filling in a piping bag.
7. Put the cheesecake for up to 6 hours in the refrigerator, remove from the ring mould and pipe the blueberry filling on top, and serve.

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