Ingredients
- Ingredients for bottom crust:
- 10.5 oz digestive biscuit
- 1/4 cup fine granulated sugar
- 7 tbsp melted butter
- or use a pre made one
- Ingredients for cheesecake:
- 1 cup plain water
- 9 tsp gelatin powder
- 17.6 oz cream cheese (at room temperature)
- 3/4 cup + 1 1/4 tbs fine granulated sugar
- 1 cup + 3 1/2 tbs plain yogurt
- grated lemon zest (1 lemon)
- 3 tbs lemon juice
- 1 cup blueberry filling
Preparation
Step 1
Crust
Wrap the bottom of 10-inch (25-cm) round loose base baking pan with aluminium foil.
Put biscuit in zip lock bag, then crush with rolling pin.
Add sugar and melted butter to crushed biscuit, mix until well combined.
Transfer to baking pan and press down until firm, keep refrigerated for later use.
or use a pre made one
Preparing the cream cheese mixture:
Sprinkle gelatin powder over plain water and let it stands for 10 minutes.
Combine cream cheese and sugar, then beat over medium speed until light and fluffy.
Add in yogurt, lemon zest and lemon juice, beat over medium-low speed until mixture is smooth.
Gently heat the soaked gelatin, stirring until fully dissolved.
Add melted gelatin to the cream cheese mixture, mix until well blended.
Pour 1/2 of cheese mixture onto biscuit crust, top with 1/2 of blueberry filling, repeat the same steps for the remaining.
Swirl using icing spatula to distribute the filling over cheese mixture.
Cover the baking pan, then keep refrigerated for at least 8 hours or overnight, until cheese mixture has fully set.
To unmould, run a knife around the edge, then remove the ring gently.
Cut into 16 equal portions using a knife. Keep leftover cheesecake refrigerated for later consumption (the cheesecake will start to melt if left at room temperature for too long).