Blueberry Cheesecake

Base:

1 packet Tennis biscuits (finely crushed)

1 cup salted pretzels (roughly crushed)

½ cup melted butter

Mix tennis biscuits, pretzels and melted butter together properly and press down firmly into a suitable deep Pyrex dish.

Filling:

1 cup plain smooth cream cheese 1 cup fresh cream

1 x can condensed milk

½ cup lemon juice

Whisk first 2 ingredients until smooth. Add next 2 ingredients and mix until smooth and well blended. Pour over base and place in the refrigerator.

Blueberry Topping:

2 cups fresh blueberries ½ cup water

1 cup sugar

½ cup lemon juice

+-1 tbs maizena (corn flour)

Combine all ingredients besides the maizena in a small saucepan and bring to a boil. Cook on medium heat for about 10 minutes, stirring regularly until sauce thickens.

Stir gently to keep the berries whole. If the sauce is not thick enough, add maizena and mix until it thickens and cook for further 5 minutes.

We require a thick, spreadable sauce and not a runny one. Cool completely and top the cheesecake with berry sauce after the cheesecake has been refrigerated for over 3 hours.

Spread evenly over cheesecake, cover and refrigerate overnight.

If using frozen blueberries, don’t add water in the pot to make the sauce.