Ingredients
• 1½ x 250g packets Butternut Snap Cookies
• 125g unsalted butter, melted Filling
• 3 tsps powdered gelatine
• 2 tblsps water
• 2 x 250g blocks cream cheese, chopped, at room temperature
• ¾ cup caster sugar
• 2 tsps finely grated lemon rind
• 250g tub sour cream
• 300ml tub thickened cream, whipped
• 1 tblsp lemon juice
Blueberry Topping
• 3 x 125g punnets fresh blueberries
• ¾ cup caster sugar
• 2 tblsps lemon juice
• 1½ tblsps cornflour
Method
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Invert base of a 24cm springform pan (base measuring 22cm). Grease and line base with baking paper.
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Process biscuits in a food processor until finely crushed. With motor operating, add butter, processing until combined. Press evenly over base and side of pan. Refrigerate while making filling.
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For filling, sprinkle gelatine over water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine dissolves. Cool slightly.
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Beat cream cheese, sugar and rind in a large bowl of an electric mixer until light and fluffy. On a low speed, beat in cooled gelatine mixture until smooth. Fold in sour cream, whipped cream and juice until just combined. Spoon into pan. Smooth over top. Refrigerate while preparing topping.
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For topping, combine all ingredients in a saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Gently boil, stirring, for about 3 minutes, or until slightly thickened. Cool to room temperature.
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Spread topping over cheesecake. Refrigerate overnight, or until set.
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Serve with double cream and extra blueberries if desired.
