Pre-heat the oven to 180 degree Celsius. Loosen the edge of the cheesecake, pull it out from the tin and transfer to a serving plate. 5. Spread the blueberries over the cheesecake and freeze it for 5 ...

Keep stirring constantly. Dissolve the gelatine with cold water and mix it with the blueberry filling. 2. Boil the mixture and then let it cool. Now, pour it over the top of the hardened cheesecake.

This blueberry no-bake cheesecake is so luscious and totally wedding-worthy! Plus, it's Esco-approved—and works with ...

Sit on a baking tray and pop into the oven for 40-45 minutes. The cheesecake should be just set with a little wobble. When it reaches this stage, turn off the oven and leave to cool in there for ...

A delicious fruity and lemony frozen vegan cheesecake perfect for family gatherings or sunny days. You will need a 20cm/8inch cake tin with a loose base. To make the base, blend the biscuits in a ...