Blue­berry Cheese­cake

Daily News - - LIFESTYLE -

1 pack of ten­nis bis­cuits ( I only used half for my square dish) 250ml smooth cream cheese (medium or full fat), room tem­per­a­ture 1 tin of con­densed milk 250ml fresh cream whipped to soft peaks 1/4 cup of freshly squeezed le­mon juice Blue­berry sauce 1 cup of fresh blue­ber­ries 3 tbsp of sugar 1 tbsp of freshly squeezed le­mon juice 4 tbsp of wa­ter 1 tbsp of corn­flour mixed with a tbsp of wa­ter.

Blue­berry sauce:

In a saucepan, boil the blue­ber­ries, wa­ter, sugar and le­mon juice for 8-10 min­utes, stir­ring when re­quired. Add the corn­flour mix and stir. It will thicken. Re­move from the heat, trans­fer to a small bowl and cool com­pletely.

Cheese­cake:

Take the ten­nis bis­cuits and dunk one by one in a lit­tle wa­ter and layer them neatly next to each other in a round or square deep dish.

In a clean bowl, with an elec­tric mixer, beat the cream cheese for about 30 sec­onds, next add the con­densed milk and beat fur­ther for a minute or un­til well com­bined and smooth.

Add your al­ready whipped cream and le­mon juice and beat for about a minute or two. The mix­ture will thicken and be­come silky smooth.

Pour this mix­ture over the ten­nis bis­cuits and level it with the back of a spoon or spat­ula.

Cover with cling wrap and place in the fridge to set for 4-6 hours.

Once set, re­move from the fridge and spoon over the blue­berry sauce. If the sauce is too thick, sim­ply stir in a ta­ble­spoon of cold wa­ter.

Cut and serve. – Cape Malay Cook­ing with Fa­tima Sy­dow

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