Blueberry Cheesecake

8 servings Prep: 10 mins, Cooking: 20 mins

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Blueberry Cheesecake

By Dirk September 30 2009

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Ingredients (9)

1	condensed milk — tin
	cream — whipped or ice cream, to serve
30 ml	sugar
1	cottage cheese — smooth
60 ml	lemon juice — concentrated
1	blueberries
20 ml	water
10 ml	cornflour — maizena
1	swiss rolls

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Method:

Slice swissroll and place in bottom of a 20cmx20cm tart dish.
Mix cottage cheese, condensed milk and lemon juice and spread evenly over swiss roll slices.
Refrigerate till set. Place blueberries ( with liquid ) in a saucepan, add sugar and bring to boil over low heat.
Do not stir as this will crush the berries.
Mix corn flour with water and add to berries to thicken, stir carefully till corn flour is cooked.
Allow to cool to room temperature, spread evenly over cheese mixture.
(It is important not to spread blueberries over cheese mixture while still hot).
Refrigerate till ready to serve.
Serve with whipped cream or ice cream.