Blueberry Philadelphia Cheesecake is a lovely little dessert. The ingredients here are for a baking tray with a diameter of 18 cm (7 inch). If you have a bigger one (24 or 26 cm/ 8 or 9 inch), you will need to double all ingredients.

Ingredients:

• 260 g Philadelphia cheese
• 200 g blueberries
• 150 g yogurt
• 75 g biscotti
• 60 g butter
• 35 g sugar
• 2 tbsp. lemon juice
• 1 tsp. gelatine

Preparation:

1. Blend the biscotti in a food processor and transfer into a bowl.
2. Melt the butter and stir it in the biscotti crumbs until they have soaked up all of it. 
3. Place the gelatine in a cup. Add in 75 ml of cold water and leave it aside to swell for 10 minutes.
4. Line a baking tray with parchment paper.
5. Pour the biscotti mixture into the baking tray and spread them out with fingers to form the cheesecake base.
6. In a bowl, mix the yogurt, Philadelphia cream cheese and lemon juice.
7. Transfer the gelatine into a small sauce pan. Add in the sugar and melt over low heat until the sugar has dissolved. 
8. While it is still warm, stir in the gelatine to the Philadelphia mixture.
9. Pour the cheesecake cream over the base and leave in the fridge for at least 3 hours.
10. Top the cheesecake with blueberries and serve.

This blueberry cheesecake has an amazing taste and it’s very light which makes it the perfect dessert for people that like sweet tastes. Stored in a fridge, it can last for 3-4 days.

Bon appetit!