- a pack of crackers or biscuits for the base
- 100g butter
- 250g mascarpone cheese
- 250g soft cheese
- 1/2 cup of sugar
- blueberry jam
Make the base
Crush the biscuits and mix well with the room-temperature butter to create a crumbly paste that you can shape as a base on your pie mould. Refrigerate while you prepare the cheese top.
“Fast and easy. The only thing you need to get right in this recipe is using the gelatin.”Me, always messing up the gelatin.
Make the cake
Mix the two types of cheese with the sugar and the gelatin. Mix until the sugar has melted into the cheese.Then pour the cheese mix on top of the biscuit layer. Refrigerate for at least 2 hours. Before serving spread blueberry jam on top.
Modify this recipe
If you have a sweet tooth double the quantity of sugar.
If you want the cheese cream to be softer add confectioner\’s sugar.
You can add vanilla or lemon peel to the cheese mix if you want a cheesecake with a twist.