1 pack of tennis biscuits ( I only used half for my square dish)
250ml or 8oz smooth cream cheese ( medium or full fat) room temperature
1 tin of condensed milk
250 ml fresh cream whipped to soft peaks
1/4 cup of freshly squeezed lemon juice
1 cup of fresh blueberries
3 tbsp of sugar
1 tbsp of freshly squeezed lemon juice
4 tbsp of water
1 tbsp of cornflour mixed with a tbsp of water.
First we make the blueberry sauce. In a sauce pan boil the blueberries,water, sugar and lemon juice for about 8-10 minutes, stirring when required.
Add the cornflour mix and stir. You will see it thicken.
Remove from the heat, transfer to a small bowl and cool completely.
For the Cheesecake.
Take your tennis biscuits and dunk one by one in a little water and layer it neatly next to each other in a round or square deep dish.
In a clean bowl, with electric hand mixer, beat the cream cheese for about 30 seconds, next add the condensed milk and beat further for a minute or until well combined and smooth. Next, add your already whipped cream and lemon juice and beat for about a minute or two, you’ll see the mixture thicken and become silky smooth.
Pour this mixture over the tennis biscuits and level it with the back of a spoon or spatula. Cover with cling wrap and place in the fridge to set for 4-6 hours.
Remove from the fridge and spoon over the blueberry sauce, if the sauce is too thick simply stir in a tbsp of cold water.
Note : I used digestive biscuits dipped in orange juice but you can use any sweet biscuit.
I stirred 1/2 cup whole blueberries into the cream cheese mixture.
Recipe: Cape Malay Cooking with Fatima Sydow
Prepared, tried and tested by: Gail Haselsteiner