Prep 15minute(s)
Ready In 15minute(s)
Serves 12
Ingredients
- berries, to garnish
- 1 1/2 cups chocolate biscuit crumbs
- 1 cup cream, lightly whipped
- 1/4 cup desiccated coconut
- 2 tablespoons lemon juice
- 3 teaspoons gelatine dissolved in 1/4 cup boiling water
- 3/4 cup caster sugar
- 300g packet frozen blueberries
- 500g block PHILADELPHIA Cream Cheese, softened
- 80g butter, melted
Instructions
- Combine biscuit crumbs, coconut and butter and press into the base of a lightly greased 20cm springform pan. Chill.
- Beat PHILADELPHIA and sugar using an electric mixer until smooth. Add gelatine mixture and lemon juice and beat until combined. Fold through cream and blueberries. Pour mixture into prepared tin; chill until set.
- Serve cheesecake garnished with extra berries.
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