1 pack of tennis biscuits
250ml smooth cream cheese (medium or full fat) at room temperature
1 tin of condensed milk
250 ml fresh cream whipped to soft peaks
1/4 cup of freshly squeezed lemon juice
1 cup of fresh blueberries
3 tbsp of sugar
1 tbsp of freshly squeezed lemon juice
4 tbsp of water
1 tbsp of cornflour mixed with a tbsp of water
First we make the blueberry sauce.
In a saucepan boil the blueberries, water, sugar and lemon juice for about 8-10 minutes, stirring when required.
Add the cornflour mix and stir.
Remove from the heat, transfer to a small bowl and cool completely.
For the Cheesecake
First take your tennis biscuits and dunk one by one in a little water and layer it neatly next to each other in a round or square deep dish.
In a clean bowl, with electric handmixer, beat the cream cheese for about 30 seconds, next add the condensed milk and beat further for a minute or until well combined and smooth.
Next, add your whipped cream and lemon juice and beat for a minute.
Pour this mixture over the tennis biscuits and level it with the back of a spoon or spatula.
Cover with clingwrap and place in the fridge to set for 4-6 hours.
Remove from the fridge and spoon over the blueberry sauce.