Tis' the season to be jolly
On » Saturday, December 25, 2010 //
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FOOD AND DINING
The perfect holiday treat. A no fuss yet simply tasty recipe for all you sweet tooths from
No Bake Blueberry Cheesecake
- 1 cup cream cheese
- 1 cup digestive biscuit
- ½ cup butter, melted
- ½ cup heavy cream, whipped
- ¼ cup castor sugar
- 1 tbs lemon juice, freshly squeezed
Adapted from Closet Cooking and JoannaJane
Directions
• Blend (or grind with the back of a large wooden spoon) digestive biscuit to fine crumbs and mix it with melted butter.
• Press the biscuit base into a 6 inch cake tin and let it chill in the fridge
• Whip heavy cream to soft peak and set aside.
• Use a hand mixer to stir in cream cheese, sugar and lemon juice until well blended.
• Press the biscuit base into a 6 inch cake tin and let it chill in the fridge
• Whip heavy cream to soft peak and set aside.
• Use a hand mixer to stir in cream cheese, sugar and lemon juice until well blended.
• Remove bowl from mixer and fold in whipped heavy cream using a spatula.
• Pour cream mixture on top of the biscuit base and spread it evenly.
• Leave it to set in the fridge for 3-4 hours until the top is set. Piece of cake, literally!
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