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BLUEBERRY AND LEMON CHEESECAKE

Ingredients:

  • 200g toasted muesli
  • 100g butter, melted
  • 2 eggs, separated
  • 1/4 cup caster sugar
  • Finely grated zest and juice of 1 lemon
  • 100ml cream
  • 250g cream cheese
  • 250 g cottage cheese
  • 2x45g packets of Fresh As Blueberry Slices
  • 1 1/2 tablespoons powdered gelatine, dissolved in 5 tablespoons of hot water
Method:
Line a 20cm diameter spring form cake tin with baking paper.
Mix the muesli with the melted butter and press into an even layer on the paper in the bottom of the tin.
Chill until hard.
Put the egg yolks, sugar, zest juice, cream, cream cheese, cottage cheese and one packet of the Fresh As sliced blueberries into a bowl and mix well.
Add the gelatine mixture and mix well.
Beat the egg whites until they hold soft peaks then fold into the mixture.
Pour into the tin and smooth the top.
Sprinkle the other packet of blueberries evenly on top.
Place in the fridge and chill until set.
Serve in wedges with whipped cream if desired.
Serves 6-8