Blueberry Cheesecake

• 1/2 cup butter
• 7 oz shortbread cookies
• Pinch None salt
• 1 tbsp powdered gelatin
• 1 1/2 oz full-fat cream cheese
• 3/4 cup sugar
• 1 1/4 cups full-fat plain yogurt
• 6 tbsp fresh lemon juice
• 1 1/4 cup heavy cream
• 3/4 cup frozen blueberries
• 2 tbsp blueberry jam

1. Melt the butter in a saucepan and remove from the heat. Crush the cookies and mix with the butter and a pinch of salt. Transfer to a springform cake pan and press down firmly. Chill for 30 mins.
2. Mix the gelatin powder with 3 tbsp of cold water. Beat the cream cheese and sugar together using an electric hand whisk. Stir in the yogurt and lemon juice. Add the gelatin.
3. Beat the cream until stiff peaks form. Fold into the cream cheese mixture. Fold in 3/4 of the blueberries.
4. Spread the cream on top of the cookie base and smooth out. Chill for at least 4 hours.
5. Warm the jam slightly and mix in the remaining blueberries. Remove the cheesecake from its pan and spread over the blueberry mixture. Serve.

butter, shortbread cookies, salt, powdered gelatin, cream cheese, sugar, fullfat plain yogurt, lemon juice, heavy cream, frozen blueberries

Taken from recipes-plus.com/api/v2.0/recipes/18868 (may not work)