Blueberry Cheesecake

Berry jelly layer:

1 cup frozen mixed berries 

1 tbsp sugar

1 packet blue jelly 

1 1/2 tsp gelatin

1/2 cup boiling water + 1 tbsp extra

 

Cheesecake layer:

600ml thickened cream 

3 tsp gelatin

250g cream cheese 

3/4 cup icing sugar 

2 tsp vanilla

Purple food colouring (or a mix of pink and blue)

 

Biscuits layer:

100g unsalted butter, melted

12 pcs digestive biscuits

Optional garnish: edible flowers 

 

1- In a saucepan over medium heat, place the frozen blueberries, sugar and 1 tbsp water, mix constantly until the berries soften (about 5 mins). In a small bowl, mix jelly, gelatin and 1/2 cup boiling water, stir until they dissolve. Place the jelly over the blueberry mix and pour into the Bubble mould. Place mould in the fridge for at least 3 hours. 

 

2- Place 3 tsp gelatin in a bowl with enough boiling water to cover it. Mix well until gelatin is fully dissolved. Add 1/3 cup thickened cream (from the 600ml) and mix well. 

  

3- In a bowl, place remaining thickened cream, cream cheese, vanilla icing sugar and food colouring. Whisk until soft peaks form. Add the gelatin and cream mix from above and mix again until stiff peaks form. Pour over blueberry layer in the bubble mould and return to the fridge for at least 3 hours.

 

4- Crush digestive biscuits until they resemble a find crumb, add melted butter and mix well. Place biscuits layer over cheesecake layer and return to the fridge for at least 1 hour

 

5- When you’re ready to serve, fill up a deep round tray with some warm to hot water (not boiling), place the bubble mould inside and twirl it around for 1 minute to loosen the cheesecake. 

 

6- Place serving plate/stand upside down over the mould and gently flip it. Lift the mould slowly all the way around to release the dessert from the mould (popping one bubble at a time would also help!). Once the desert is out, garnish as you like, serve and enjoy!