Blueberry Cheesecake (makes 3 butterflies)
Chocolate butterfly case
Ingredients
600g white chocolate
Blue food colouring
Cooking instructions
- Temper and colour white chocolate
- Coat inside of silicone mold with chocolate
- Leave to set in fridge overnight
Biscuit base
Ingredients
8 digestive biscuits or Graham Crackers
6 tbsp caster sugar, ("superfine" sugar in US)
100g unsalted butter ( Sweet butter )
Cooking instructions
- Coarsely grind biscuits
- Melt sugar in saucepan until it begins to caramelize
- Add butter, stirring continuously
- Add ground biscuits and stir
- Tip out onto greaseproof paper and leave to cool
Blueberry sauce
Ingredients
300g blueberries
2 tbsp caster sugar ("superfine" sugar in US)
1 tbsp water
Cooking instructions
- Place blueberries, water and sugar in a pan and heat on medium heat until blueberries begin to soften
- Place in cup to cool
Cheesecake filling
Ingredients
400g cream cheese
600ml double cream ( heavy cream )
6 tbsp icing sugar ( powdered sugar)
Juice of 1/2 lemon
1/2 vanilla essence
Cooking instructions
- Whip double cream until stiff peaks form
- In a separate bowl whisk cream cheese, icing sugar, lemon juice and vanilla extract until smooth
- Fold whipped cream into cream cheese mix
- Fill chocolate lined mould with cream cheese mixture
- Sprinkle over biscuit mix
- Leave in fridge overnight
- Turn cheesecake out onto plate, by placing mould upside down and carefully peeling it away
- Spoon blueberry mix around edge of cheesecake
- Dust lightly with icing sugar
As I have to have a gluten free diet, I use gluten free biscuits.
Silicone Butterfly cake mould
Have a sweet day!