American Cheesecake with Blueberry Sauce

 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.