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Lancewood Blueberry Cheesecake Tart
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Lancewood Blueberry Cheesecake Tart

Ingredients

Tart:

9 Tennis biscuits
15 ml gelatine
30 ml cold water
30 ml boiling water
250 g LANCEWOOD® Creamed Smooth Plain Cottage Cheese
250 ml LANCEWOOD® Double Cream Blueberry Yoghurt
385 g condensed milk
125 ml lemon juice
5 ml vanilla essence

Topping:

410 g canned blueberries , drained
20 ml corn flour

Method

Tart:
Arrange the biscuits in the bottom of a large dish.

Sprinkle the gelatine over the cold water and leave to stand until spongy. Pour the boiling water over the gelatine and stir until melted. Leave to cool.

Beat the gelatine, cottage cheese, yoghurt, condensed milk, lemon juice and vanilla essence together until smooth. Pour over the biscuits and leave to set.

Topping:
Drain the blueberries and reserve the syrup. Stir the corn flour into the reserved syrup. Add the syrup mixture to a saucepan and heat over low heat. Stir until thick. Cool to room temperature.

Spoon on top of the tart and spread out evenly. Arrange the blueberries on top and refrigerate until set.

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