Blueberry Cheesecake


  1. Mix together and press evenly on a medium sized baking dish (eg. 9x14 inches). Bake until brown at 350 degrees F. Let it cool.


  1. Dissolve 3 tsp gelatine in 3-4 Tbsps of hot boiling water which has 1 heaping tsp of sugar.
  2. In a separate bowl, whip cream and slowly add sugar.
  3. In another bowl, mix 1 block cream chese with the 3 tsp gelatin already dissolved in step 1. Add 1 oz sugar.
  4. Mix cream cheese mixture and whipping cream together. Beat well.
  5. Put on cooled base crust. Put in fridge to set (ideally overnight).


  1. Cook 5-6 cups of blueberries in pan (medium heat).
  2. Again dissolve 3 tsp gelatine in 4 tbsp of hot water mixed with 1 tsp sugar separately.
  3. When blueberries are about to cook and are not too watery, add the gelatine mixture.
  4. Boil for a minute. Switch stove top off.
  5. Let mixture completely cool. Stir occassionally. Completely cool before putting it on top of the set cheese cake layer.