This is a really easy dessert to make and there is no baking required. When I was growing up we grew blueberries that we sold to the public and had people come and pick their own. Because of this mum had a lot of recipes in which blueberries were used. When I made this recently I used morello cherries and although it was tasty blueberry is better.
Also when the recipe advises to use 2 x 20cm tins you should. I thought I would wing it with 1 larger tin but moments after I took this photo the side collapsed and a third of the cheese cake slid off the base. It was still really tasty but not very pretty.
1 Packet of Plain Biscuits
1 tsp Cinnamon
75 gm Melted Butter
Blitz biscuits in a food processor to break down a bit then add the other ingredients and blitz again.
Divide between 2 x 20 cm spring form that have been lined with baking paper and press down firmly.
3/4 Cup Boiling Water
1 Packet of Strawberry Jelly
Juice of 1 Lemon
350 gm of Evaporated Milk (chilled in the freezer for an hour until it is really cold before making)
250 gm Cream Cheese
1 Cup Sugar
Dissolve jelly in boiling water and add the lemon juice. Meanwhile beat evaporated milk until it is thick like whipped cream (this will only happen if it is really cold). In another bowl beat the cream cheese until it is smooth then add the sugar and cooled jelly and beat to combine. Fold in the evaporated milk and pour half over each base. Chill overnight or until set.
2 Cups of Blueberries
1/2 tsp lemon juice
1/2 Cup of Sugar
1 Dsp Gelatine
1/4 Cup Water
Dissolve gelatine in water. In a small sauce pan combine all other ingredients and bring to the simmer then turn off immediately. While bringing the fruit mix to the simmer gently crush some of the fruit to release their juices and stir gently to dissolve the sugar. Cool completely then pour over the two cheesecakes. Chill for until topping has set.