A simple, yet delicious, easy to make cheesecake that is packed with juice blueberries.
Preparation Time: 20 minutes
Makes: 8 servings
Ingredients 500g sweet biscuits, crushed
50g butter or margarine, melted
250g cream cheese, chopped (room temperature)
400g sweetened condensed milk
3/4 cup lemon juice
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)
If using frozen blueberries, place these on a layer of kitchen paper to thaw and drain before using them in the cheesecake. Any excess liquid will melt the cheesecake, so try to soak up the extra juice when the blueberries are melting.
Combine the crushed biscuits and melted butter.
Lightly grease a cake tin. Press the biscuit mixture evenly over the tin's base to form the cheesecake base. Refrigerate while making the filling.
Beat the cream cheese until smooth.
Add the condensed milk and beat until combined.
Add the lemon juice and vanilla. Beat until combined.
Spread 1/3 of the cheesecake filling over the biscuit base.
Place the blueberries evenly over the first cheesecake layer.
Spread the remaining cheesecake filling over the blueberry layer.