Prep time:
Cooking time:
Total time:
Serves: 6
225g Digestive Biscuits, crushed
70g Butter, melted
For the Filling:
200g Cream Cheese
40g Butter, softened
20g Caster Sugar
½tsp Vanilla Essence
100ml Creme Fraiche
For the Topping:
320g English Blueberries
1.5tbsp Icing Sugar
Juliet Bidwell creates a Vanilla Cheesecake with Blueberries
You will need: 6 tartlet tins or 21cm tart tin
- words: Juliet Bidwell
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...