A creative and colorful cheesecake with lemon flavor!
Ingredients
- 10 x digestive biscuit
- 65 g butter
- 1 pack lemon jello
- 1 ½ dl heavy cream
- 1 ½ dl sour cream
- 100 g powdered sugar
- 100 g cream cheese
- 2 tbsp blue spirulina powder
- 4 tbsp blueberries
Method
- Pulse the biscuits in a food processor until they are completely crushed. Add the melted butter and process until well combined.
- Cover the bottom and sides of the cake tin (7 inch) with baking paper. Place the crumbs into the cake tin and spread evenly. Place in refrigerator.
- Follow the instructions on the package of jelly, but use only half the amount of water. Once the powder has been stirred in, allow the jelly liquid to cool to room temperature. You should only use half of the jelly liquid you have made into the cake.
- Whip the cream until soft. Add sour cream, icing sugar and cream cheese. Continue whipping for 4-5 minutes.
- Fold in the cooled jelly liquid and stir it together with a spatula.
- Mix in blue spirulina powder. Pour the mixture into the cake tin.
- Cool for at least 3 hours in the fridge, preferably until the next day.
- Decorate the cake with blueberries.
