Recipe for Chilled Blueberry Cheesecake 
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Yield:
8 servings
Ingredients:
Amount Ingredient
50 gm Butter, melted (2oz)
175 gm Digestive biscuits, crushed (6oz)
375 gm Blueberries, (12oz)
1 tbl Water
250 gm Curd cheese, (8oz)
125 gm Full-fat soft cheese, (4oz)
50 gm Caster sugar, (2oz)
2 tbl Lemon juice
11 gm Sachet gelatine dissolved in 3, (0.4oz) tablespoons hot water
1 x 142 millilit double cream, whipped (5 floz)
Instructions:
Instructions: Mix together the butter and biscuit crumbs and press into the base of a lined 20cm (8 inch) deep loose-bottomed tin. Chill for 20 minutes.

Place the blueberries and water in a pan. Bring to the boil and simmer gently for 5 minutes. Puree and leave to cool.

Beat together the cheeses, sugar and lemon juice. Stir in the blueberries, dissolved gelatine and whipped cream.

Spoon into the tin and return to the refrigerator for approximately 2-3 hours, until set.

Decorate with blueberries and whipped cream before serving.

NOTES : A delicious cheesecake with a hint of the USA! Raspberries, tayberries or loganberries could be used in place of blueberries.

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