Butterfly blueberry cheesecake

Blueberry Cheesecake (makes 3 butterflies)

Chocolate butterfly case

Ingredients
600g white chocolate
Blue food colouring

Cooking instructions

1. Temper and colour white chocolate
2. Coat inside of silicone mold with chocolate
3. Leave to set in fridge overnight

Biscuit base

Ingredients
8 digestive biscuits or Graham Crackers
6 tbsp caster sugar, ("superfine" sugar in US)
100g unsalted butter ( Sweet butter )

Cooking instructions

1. Coarsely grind biscuits
2. Melt sugar in saucepan until it begins to caramelize
3. Add butter, stirring continuously
4. Add ground biscuits and stir
5. Tip out onto greaseproof paper and leave to cool

Blueberry sauce

Ingredients
300g blueberries
2 tbsp caster sugar ("superfine" sugar in US)
1 tbsp water

Cooking instructions

1. Place blueberries, water and sugar in a pan and heat on medium heat until blueberries begin to soften
2. Place in cup to cool

Cheesecake filling

Ingredients
400g cream cheese
600ml double cream ( heavy cream )
6 tbsp icing sugar ( powdered sugar)
Juice of 1/2 lemon
1/2 vanilla essence

Cooking instructions

1. Whip double cream until stiff peaks form
2. In a separate bowl whisk cream cheese, icing sugar, lemon juice and vanilla extract until smooth
3. Fold whipped cream into cream cheese mix
4. Fill chocolate lined mould with cream cheese mixture
5. Sprinkle over biscuit mix
6. Leave in fridge overnight
7. Turn cheesecake out onto plate, by placing mould upside down and carefully peeling it away
8. Spoon blueberry mix around edge of cheesecake
9. Dust lightly with icing sugar

As I have to have a gluten free diet, I use gluten free biscuits.

Silicone Butterfly cake mould

Have a sweet day!