FRIDGE CHEESECAKE WITH BLUEBERRY COULIS

FRIDGE CHEESECAKE WITH BLUEBERRY COULIS
Crust:
1 packet Tennis biscuits crushed fine with rolling pin in plastic bag or in food processor
100g melted butter
Mix well and press into pie plate or dish (approx 22cm dia) and put in fridge to set.

Cheesecake mix:
2 tubs plain smooth cream cheese (medium or full cream)
150g icing sugar sifted
90ml freshly squeezed lemon juice
Zest of 2 lemons
200ml fresh cream whipped to stiff peaks
15ml water
5ml gelatine powder

Mix the cream cheese, icing sugar, lemon juice and zest until well blended.
Sprinkle the gelatine over the water in a cup, stir and microwave until just bubbling and stir until dissolved. Stir into the cream cheese mixture until well blended.
Fold the whipped cream into the cream cheese mixture and spoon into the pie crust.
Smooth the top and put into fridge overnight.
Blueberry coulis:
350g fresh or frozen blueberries
200g castor sugar
Dissolve the sugar with blueberries in a small pot over medium heat. Once all sugar dissolved bring to boil and then simmer until a sticky sauce forms. Some of the blueberries will break open as they cook. Take the pot off the heat and allow to cool down. Once cool put into a container and keep in fridge till needed. Serve with the cheesecake or even with vanilla ice cream.
PHOTO: Elsabie Templeton