Ingredients For the base 220 g unsalted butter melted
325 g of Oreo biscuit crumbs (about 4 packets of Oreo's)
For the filling 450 g cream cheese softened
395 g can of sweetened condensed milk
3 teaspoons gelatine dissolved in 60 mls boiling water
80 ml lemon juice
2 tablespoons lemon rind
For the topping 2 125 g punnets of blueberries
2 tablespoons of corn flour
1 tablespoon of lemon juice
100 g of castor sugar
To begin, add some of the biscuits into a ziplock bag and seal removing any air. Roll over the bag with a rolling pin to crush the biscuits. When biscuits are completely crushed pour them into a large mixing bowl.
Continue to crush biscuits and transfer to the mixing bowl until all done.
Next add in the melted butter and mix well with a wooden spoon until all well combined.
Pour the biscuit crumbs into your flan/quiche pan and spread out to the sides and up the edges if you desire.
Press the crumbs down firmly with your hands, making sure all areas are covered and there are no gaps.
Press the biscuit crumbs into the base making sure there are no gaps
Place the base into the fridge for half an hour or into the freezer until set (about 15 minutes) if you are short on time.
To make the filling add the softened cream cheese, condensed milk, lemon juice and lemon rind into a large mixing bowl, and mix with an electric mixer until all combined and smooth.
To make the gelatin, add the boiling water to a mug and add in the gelatin powder and mix well with a whisk. Never add the water to the gelatin powder. Once the gelatin has all dissolved, pour the liquid into the cream cheese mixture and fold through until well combined.
Pour the mixture over the base and place back into the fridge to set for at least 3 hours before you add the topping.
Pour the filling over the base and place in the fridge to set
While the cheesecake filling is setting prepare the topping.
Add the blueberries, lemon juice, sugar and cornflour into a small saucepan.
Add all topping ingredients to a small saucepan and stir continuously
Mix ingredients well and then heat on a low to medium heat until sugar dissolves and the mixture starts to thicken slightly.
Take the mixture off the heat and transfer to a bowl and place in the fridge to cool for about 30 minutes to an hour.
To finish the cheesecake pour the blueberries over the cream cheese filling, and spread out evenly over the filling.
Place the cheesecake back into the fridge to set overnight before serving.