Mummy’s Fast & Easy |
Happy Friday!
Today’s recipe is perfect for a sweet Friday treat – homemade blueberry cheesecake – creamy, fruity and fresh!
It’s surprisingly light and there’s just a tiny amount of sugar.
The rest of it is mascarpone, sour cream, biscuits and butter for the bottom and of course, fresh blueberries!
Oh, and did I mention it’s a no bake cheesecake so it’s ready in just a few minutes!
It’s definitely a hit in my family!
Here’s what you need.
Mummy’s Fast & Easy |
Ingredients:
- 400g/0.8lb fresh blueberries
- 500g/1lb  Mascarpone
- 200g/7oz sour cream
- 150g/5oz powder sugar
- 300g/10oz digestive biscuits, crushed
- 100g/3.5oz butter, melted
- fresh mint for decoration
Mummy’s Fast & Easy |
Preparation:
- To prepare the biscuit layer – combine the biscuits with the butter and layer them on a cake tin with loose bottom.
- Refrigerate for 30 minutes.
- In  a bowl, whip the Mascarpone and sour cream. Add the sugar and 300g/10oz of the blueberries.Use a blender and work the mixture until a smooth purple consistency.
- Pour the cheesecake mixture onto the biscuit layer and smooth the surface.
- Decorate with the rest of the blueberries and mint leaves.
Enjoy!
Mummy’s Fast & Easy |
Tip: Try the same recipe but with raspberries instead of the blueberries!