Chilled Blueberry Cheesecake

Needed a cake for tonight's Italian dinner party at a friend's house and have been cracking my head about what to bake! The weather is too hot so something fruity and cold will be nice. Was thinking about strawberries or blueberries and in the end laziness got the upper hand and I made this no fuss chilled blueberry cheesecake. This is a quick and easy to make cheesecake and taste alot like ice-cream. If you are having one of those lazy days like me, this cake is not a bad option.



Ingredients: (7" or 18cm cake)
Cake base:
100g digestive biscuit crumbs
40g melted butter

Cheese Filling:
375g cream cheese (room temperature)
60g castor sugar
1/4 tsp vanilla essence
1.5 tsp kirsch or rum
90g - 120g blueberry filling jam
330ml whipping cream
1 tbsp icing sugar

1 tbsp gelatin powder
3 tbsp boiling water

Topping:
130g blueberry filling jam, some fresh strawberries and some edible gold foil

Method:

1. Toss biscuit crumbs into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
2. Whip whipping cream with 1 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
3. Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
4. Cream cheese, sugar, vanilla essence and rum together till smooth and creamy. Stir in the blueberry filling jam.
5. Add in the warm gelatin solution and blend well.
6. Blend in whipped cream.
7. Pour cheese mixture onto cake base and chill for 2 hours.
8. Decorate with the rest of the blueberry jam, some strawberries and edible gold foil. Keep chill till serving time.

Notes:
1. Do not need to reduce any more sugar, the sweetness is just right with the blueberry jam topping.

2. If you want to work with only 1 pack of philly cream cheese (225g or 250g) just divide the weights of the other major ingredients by 1.5 and you will get a 6 inch or 15cm cake.