Easy 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:
300 g blueberries
20 ml corn flour
30 ml sugar
15 ml lemon juice
200 ml water
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:- Add all the ingredients to a saucepan and heat over low heat. Bring to a gentle boil, stirring constantly until thick. Cool to room temperature.
- Spoon on top of the tart and spread out evenly. Refrigerate until set.
HINTS & TIPS:
You can also use frozen blueberries for the topping, just reduce the water to 150ml.
Made With This Product(s)
