Cool Food Cook Book by Glynis Parratt - HTML preview

American Cheesecake with Blueberry Sauce

Base

3oz Non Dairy Fat

6oz Oat Biscuits (organic)

Filling

300g Extra light Cream Cheese (softened)

250g Double Goats Cream

Vanilla Essences

1 box of Blueberries

1oz Golden Granulated Sugar

A little water

Melt fat and mix with the biscuit crumbs. Press into the base of a loose bottomed cake tin. Leave to set. Whisk the goat’s cream until thick and stir in the cream cheese. And stir in a few drops of vanilla essence. Spread over the base and leave in refrigerator to set.

Place blueberries in a saucepan, sprinkle over the sugar and add a little water. Cook the blueberries until soft. Transfer to a jug. When ready to serve, slice the cheesecake and pour over the blueberries sauce.