Blueberry Cheese Cake dec 07

Blueberry Cheesecake for Xmas party at Germaine's House

Ingredients :
1 Small Packet of Digestive Biscuits
1 Can Condensed Milk (380 gm) or 1 tub nestle cream
8 oz or 250 gm (1 Block) Phillidephia Cheese
4 oz or 125 gm (half Block) Butter
5 Teaspoons of Gelatine
1 Lemon -- Squeeze into juice
A little hot water

Blueberry pie filling

Method:

1. Crush 10 pces. of biscuits (equivalent to 2 cups)
2. Melt butter on stove and add in the crushed biscuit crumbs.
3. Line tin with the crumb mixture. Press down and refrigerate for a few hours until hardened.
(Note: Leave cheese block for 1 hr at room temperature before starting).

When ready,
4. Beat cheese till soft and creamy Add condensed milk (use only half can)
5. Add lemon juice (some chopped rinds, if preferred)
6. Mix gelatin with hot water and add in to the mixture a little at a time. Stir briskly.
7. Pour ready mixture onto biscuit crumbs shell and chill in the refrigerator
8. Pour blueberry pie filling onto the top on the cheesecake after 20mins in fridge