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.