Blueberry Cheesecake

Name: Blueberry Cheesecake
Yield: 24 servings
Ingredients: 600 g Digestive biscuits; 1½ tbsp Crushed ground cardamom Seeds; 300 g butter; 6 leaf gelatine; 250 g Frozen blueberries (Thawed); 600 ml sour cream; 500 g Vanilla quark; 240 g caster sugar; ½ tsp salt; 1 handful blueberries

Delicious blueberry cheesecake with a digestive biscuit base and taste of cardamom. Very easy to make and it comfortably makes 24 slices.

Ingredients

600 g Digestive biscuits
1½ tbsp Crushed ground cardamom Seeds
300 g Butter
6 Leaf gelatine
250 g Frozen blueberries (Thawed)
600 ml Sour cream
500 g Vanilla quark
240 g Caster sugar
½ tsp Salt

Garnish

1 handful Blueberries

Instructions

Step 1

Mix the biscuit with the cardamom seeds into fine crumbs. Melt the butter and mix with the crumbs. Put the biscuit mixture into a baking tray, about 30 x 40 cm.

Step 2

Leave the gelatin in cold water for 5 minutes. Whisk together sour cream with quark, sugar and salt in a bowl.

Step 3

Heat the berries in a pan mixing them in smoothly. Allow to boil. Remove from heat and stir in the gelatin sheet. Whisk the blueberry purée in with the quark mixture.

Step 4

Pour the blueberry and quark mixture onto the biscuit base and leave to set in the fridge for about 5 hours, or until set. Then cut into squares and garnish with blueberries."