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RECIPE OF THE MONTH
BLUEBERRY & CHERRY CHEESECAKE
75g unsalted butter
2 tlbsp golden syrup
175g plain sweet biscuits, crushed
300g cream cheese, softened
200g fat free fromage frais
50g caster sugar
Grated rind and juice of 1 lemon
½ tsp vanilla essence
150ml double cream
150g frozen blueberries
150g frozen pitted cherries
4 tlbsp water
2 tblsp caster sugar
2 tsp cornflour
Grease a 20cm springform cake tin.
Melt the butter in a saucepan with the golden syrup, then stir in biscuit crumbs. Mix well. Press mixture into the base and up two thirds of the sides of cake tin. Refrigerate.
Beat cream cheese in a medium size bowl until smooth and fluffy. Add fromage frais, caster sugar, lemon rind and vanilla essence. Mix well. Gradually add lemon juice and mix until smooth.
In a second bowl, whisk the double cream until it forms soft swirls. Fold cream into cheese mixture. Pour over biscuit base and gently smooth surface. Refrigerate for at least 5 hours, preferably overnight.
Place blueberries and cherries in a small saucepan with water and sugar. Gently warm for 3-4 minutes until defrosted. Blend the cornflour with a little extra water until smooth. Add to saucepan and bring to the boil, stirring, and cook for 1 minute or until sauce has thickened. Set aside to cool.
Loosen the sides of the cake tin when ready to serve. Transfer the cheesecake to serving platter. Cut cheesecake into wedges and serve with the fruit drizzled over the top.
It is recommended that no bake cheesecakes be refrigerated for
12 to 24 hours prior to serving. This enables the cheesecake
to set properly.
Funny Food Quote
The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.
Cheesecake Recipe Book coming soon!!
Go to My Cheesecake Recipes.com