Blueberry Cheesecake

INGREDIENTS

One packet digestive biscuits
80g butter melted
500ml fresh cream
1 can condesedmilk
1cup fresh lemon juice
Finely grated rind of one lemon
250g (1punnet)blueberries
1/4cup caster sugar

METHOD

Crush biscuits in a food processor and blend with butter. Press in 20cm loose bottomed cake tin sprayed. With cooking spray. Beat the cream until it starts to thicken stir in condensed milk. Add the lemon juice and the rind and blend till the mixture thickens. Pour over the biscuits and chill for at least 2 hrs. The cake freezes well and is delicious served frozen. Rinse berries place in a pot with the caster sugar and cook over a gentle heat until berries soften and release juice. Cool completely. Spoon berry mixture over cheesecake just before serving.

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