Ingredients
9 total- 250 g of soft cream cheese
- 80 g of butter, melted
- 200 g of gluten-free ginger biscuits
- 120 ml of double cream
- 80 g of icing sugar
- 1 lemon, zested and half juiced
- 1 bottle capful of vanilla extract
- 80 g of blueberries
- 3 handfuls of fruit, such as strawberries, raspberries and blackberries
Method
4 stepsStep 1
Oil and line a 2lb loaf tin. Whiz the ginger biscuits in a food processor or bash in a bag until they turn to crumbs. Then combine with the melted butter, then press the mixture down into the base of the loaf tin. Set aside in the fridge while you make the topping.
Step 2
Whip the double cream to stiff peaks and set aside. Whip the cream cheese, icing sugar, vanilla, lemon zest and juice together until soft and creamy. Fold in the double cream and then fold through the blueberries.
Step 3
Smooth on to the top of your biscuit base and leave to set in the fridge for at least six hours or overnight.
Step 4
When ready to serve, lift the clingfilm out of the loaf tin and peel away from the cheesecake. Top with the fresh fruit and serve.