Blueberry Cheese Cake

I tried combine 2 recipes from Alex Goh's book plus abit of my own idea and created this simple cake for Kenny's birthday. Although it looks abit ugly but taste was quite good.



Ingredients:
200g digestive biscuits, finely crushed
100g melted butter

A)
250g cream cheese
90g castor sugar

B)
140g blueberry puree – I strain away canned blueberry syrup and blend it till puree
1tbsp canned blueberry

C)
1tbsp gelatine
40g water – I use the syrup from the canned blueberry

D)
160g whip topping cream

Method:
Digestive Biscuit base
Mix all the ingredients until well blended. Press onto bottom of cake ring(base wrap with foil). Refrigerate for 15min or until firm. (I use 7" cake ring so only use 3/4 of the biscuit base mixture)

1.) Whip (D) until soft peak form. Place in fridge.

2.) Cream (A) until light and smooth. Add (B) and mix until well blended.

3.) Bring the water in (C) to boil, pour into bowl with gelatine, stir until gelatine dissolves. Stir the resulting solution into cream cheese mixture and mix until well blended.

4.) Fold in (D) and mix until well combined.

5.) Pour the mixture into the cake ring and freeze for 3 hours until firm.