Name: Rainbow blueberry cheesecake
Prep time: 20 min
Total time: 20 min
Yield: serving
Cuisine: Baking
Ingredients: 75 g butter; 200 g digestive biscuits crumbled; 5 ml cinnamon ground; 30 ml castor sugar; 600 g cream cheese; 175 g castor sugar; 200 g crème fraîche; 800 ml cream; 20 ml lemon juice; 9 gelatine leaves; 375 g blueberries; 125 g blueberries fresh; fresh mint handful, chopped

Recipe Disclaimer

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Ingredients (13)

BASE:

75 g	butter
200 g	digestive biscuits — crumbled
5 ml	cinnamon — ground
30 ml	castor sugar

FILLING:

600 g	cream cheese
175 g	castor sugar
200 g	crème fraîche
800 ml	cream
20 ml	lemon juice

GELATINE AND BLUEBERRY PUREE:

9	gelatine leaves
375 g	blueberries

TO SERVE:

125 g	blueberries — fresh
	fresh mint — handful, chopped

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Method:

Prepare a 17.5 cm loose-bottomed cake tin (10cm deep) with wax paper. Mix all the crust ingredients together and press firmly into the base of the tin.
Mix all ingredients for filling for five minutes in a cake mixer. Place in the refrigerator.
Take three large mixing bowls and put three gelatine leaves in each bowl. Cover the gelatine leaves with water and soak for ten minutes. Pour the water off and squeeze the excess water out.
Cook the blueberries with a tablespoon of water for five minutes. Blend in a liquidizer. Divide your warm blueberry puree as follows into the three bowls: Bowl 1-50g blueberry puree . Bowl 2 – 100g blueberry puree. Bowl 3 – 225g blueberry puree. Make sure the gelatine has dissolved in the puree. Take the filling from the refrigerator and divide equally into the three bowls. Mix well.
Scoop the lightest color into your tin first, then the middle colour and finally the darkest color.
Refrigerate for five hours or overnight to set. Serve with whipped cream, fresh blueberries and decorate with fresh mint leaves.

(Recipe adapted from No-bake baking by Sharon Hearne-Smith)

Recipe reprinted with permission of Life is a Zoo Biscuit. To see more recipes, please click here.

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