Fridge cheesecake with blueberry coulis – Food & Home Magazine
Indulge in a rich, buttery cheesecake with a blueberry coulis topping, perfect for special occasions or everyday treats! Easy to make and unforgettable, just like grandma Kay's favorite.
Ingredients
- 200 g packet tennis biscuits
- 100 g salted butter, melted
- 500 g plain smooth cream cheese
- 150 g icing sugar, sifted
- 90 ml freshly squeezed lemon juice
- zest of 3 lemons
- 200 ml cream, whipped to stiff peaks
- 15 ml water
- 5 g gelatine powder
- <h3>BLUEBERRY COULIS</h3>
- 350 g fresh/frozen blueberries
- 200 g castor sugar or icing sugar
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