1 pack of tennis biscuits
250ml smooth cream cheese at room temperature
1 tin of condensed milk
250ml 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. You will see it thicken.
Remove from the heat, transfer to a small bowl and cool completely.
For the Cheesecake
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 an electric hand mixer, beat the cream cheese for about 30 seconds, add the condensed milk and beat further for a minute or until well combined and smooth.
Add your whipped cream and lemon juice and beat for about a minute or two, you’ll see the mixture thicken and become silky smooth.
Pour this mixture over the tennis biscuits and level it with the back of a spoon or spatula.
Cover with cling wrap and place in the fridge to set for 4-6 hours.
Remove from the fridge and spoon over the blueberry sauce, if the sauce is too thick simply stir in a tablespoon of cold water.
* Cape Malay Cooking with Fatima Sydow