Ingredients:
– Cream Cheese: 150g
2. Place two digestive biscuits in a bag and crush them into fine crumbs.
3. Melt the butter in a pan. 4. Once the butter has completely melted, add the digestive biscuit crumbs. Stir-fry until the wheat aroma of the biscuits is released. 5. Transfer the fried biscuit crumbs into a 6-inch springform round pan. Press them down firmly and evenly, then refrigerate until set. 6. Soak the gelatin sheets in cold water in advance until softened. 7. Heat the gelatin over a double boiler until completely melted. 8. Whisk the cream cheese over a double boiler until smooth. 9. Add warm milk to the cream cheese and mix until well combined. 10. Incorporate blueberry jam, adjusting the quantity according to personal taste. 11. Add the gelatin solution to the cheese mixture and stir until evenly blended.12. Then add cream and blueberry cheese batter, stirring until well combined.
13. Pour the blueberry cheese batter over the pre-chilled biscuit crumbs. 14. Tap to remove air bubbles from the cheese batter. 15. Refrigerate for more than 6 hours. 16. When the cheese batter has slightly set, decorate with blueberries.
