Blueberry Rare Cheesecake

Making Rare cheesecake is so easy, and you can create endless variation of it ^^.
Because you don't have to bake it, you can make it without an oven. The base of rare cheesecake can be digestive biscuits or sponge cake. For me I think using digestive biscuit crumbs give interesting texture to the cake and it's easier too ^^.
This time to intensify the taste of the blueberry I add blueberry fruit spread into the base of the cake but you can use blueberry jam too if you like. 
Mitte blueberry flavoured syrup give enough blueberry flavour to the cake, but if you want using food colouring make the cake prettier and more blueberry colour, hehe.
Serve this cute little cake with a cup of hot black tea is recommended as the richness of the cake goes well with lightly bitterness of the black tea.

Blueberry Rare Cheesecake

Makes 18cm cake

Base 
100g .................... Digestive biscuits
50g ...................... Salted butter

Filling
100g .................... Blueberry fruit spread (or blueberry jam)

Cheesecake
200g .................... Cream cheese
100g .................... Whipping cream
50g ...................... Granulated sugar 
20g ...................... Lemon juice
60ml .................... Mitte blueberry flavoured syrup
.............................. Purple food colouring (optional) 
5g ......................... Gelatin sheets (or powder)
30g ....................... Water

Topping
150g ...................... Whipping cream
15g ........................ Icing sugar

Ingredients for Base: Butter and Digestive biscuits.

Put the digestive biscuits into a plastic bag and crush with your hand into fine crumbs.
Melt the butter in a microwave for 40 seconds (600w), then mix the melted butter with the biscuit crumbs.
Pour into the base of 18cm round cake pan with removable bottom, and press until smooth.
Refrigerate for 10 minutes. 

Spread the jam over the biscuits, return to the refrigerator until ready.

Ingredients for cheesecake: Mitte blueberry flavoured syrup, Lemon juice, Gelatin sheets, cream cheese, whipping cream (for cheese part), granulated sugar, whipping cream and icing sugar for topping.

Beat the cream cheese and granulated sugar until smooth.

Put the gelatin into the 30ml water, bloom for at least 5 minutes.
Warm in the microwave for 20-30 seconds (600w), stir until fully melt.

Pour the melted gelatin mixture into the cream cheese bowl, mix to combine, follow by Mitte blueberry flavoured syrup (and food colouring if using), mix to combine.
Pour whipping cream and lemon juice into the bowl and mix to combine.

Pour into the cake pan, and refrigerate for 2 hours.

Whip the whipping cream and icing sugar until soft peaks formed.
Pour the whipped cream over the cheesecake and refrigerate at least 2 hours before serving.

Blueberry Rare Cheesecake