fresh and fruity

Trans­form your favourite fresh fruits into lus­cious desserts

Essentials (South Africa) - - CONTENTS -

no-bake Blue­berry cheese­cake

Serves 12 Ready in 20 min + chill­ing

300g blue­ber­ries

2 tbsp blue­berry jam

5 tbsp sugar

200g di­ges­tive bis­cuits 100g but­ter, melted 250g mas­car­pone

250g cream cheese 300ml dou­ble-thick cream 1 tsp vanilla bean paste 300g white choco­late, melted 1 Put the blue­ber­ries, jam and sugar in a pan and gen­tly heat un­til syrupy, then leave to cool.

2 Grease a deep 23cm cake tin. Whizz the bis­cuits to a crumb then pour in the but­ter and mix to com­bine. Evenly press onto the cake base and chill.

3 For the fill­ing, beat the mas­car­pone, cream cheese, cream and vanilla bean paste un­til smooth. Whisk in the slightly cooled white choco­late and beat un­til thick­ened. Fold half of the blue­berry mix through the cream cheese mix­ture and spoon into the tin, then chill un­til set.

4 To serve, trans­fer the cheese­cake to a cake stand and pour over the re­main­ing blue­berry mix.

2 552kJ per serv­ing 34g carbs 50g fat 31g sat fat

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