75 g dried blueberries
scant 1/2 (us) cup (100 ml) still lemonade
203 g cheesecake mix
1/2 stick (4 Tbsp) 50 g butter, melted
250 ml milk
75 g white chocolate drops
75 g Belgian plain chocolate
scant 1/2 (us) cup (100 ml) still lemonade
203 g cheesecake mix
1/2 stick (4 Tbsp) 50 g butter, melted
250 ml milk
75 g white chocolate drops
75 g Belgian plain chocolate
method
1. Place the dried blueberries in a bowl, add the lemonade and leave to soak for approximately 25 minutes.
2. In the meantime, take the biscuit crumb from the cheesecake mix and add to the melted butter. Use this in a 15-18 cm foil lined sandwich tin to form a base, refrigerate until firm.
3. Next take the cheesecake packet mix and combine with the milk using an electric whisk, drain the blueberries and fold in 50 g along with 50 g of the chocolate drops.
4. Spread over the biscuit base and chill in the fridge for 45 minutes - 1 hour.
5. Melt the Belgian chocolate and drizzle over the cheesecake, then scatter over the remaining blueberries and chocolate drops. Chill briefly, remove from the tin and serve.
2. In the meantime, take the biscuit crumb from the cheesecake mix and add to the melted butter. Use this in a 15-18 cm foil lined sandwich tin to form a base, refrigerate until firm.
3. Next take the cheesecake packet mix and combine with the milk using an electric whisk, drain the blueberries and fold in 50 g along with 50 g of the chocolate drops.
4. Spread over the biscuit base and chill in the fridge for 45 minutes - 1 hour.
5. Melt the Belgian chocolate and drizzle over the cheesecake, then scatter over the remaining blueberries and chocolate drops. Chill briefly, remove from the tin and serve.
serving amount
serves: 6
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