Crust
- 8-10 digestive biscuits
- 4 Tablespoons unsalted butter, melted
Filling
- 1 cup whipping cream
- 250 grams cream cheese
- ¼ cup icing sugar
- 1 tablespoon vanilla essence
- 1 teaspoon lemon juice
Topping
- 2 cups blueberries
- 3 tablespoons sugar
- ½ lemon
- ¼ cup water
Instructions
Make the blueberry topping first so it can cool: Warm the blueberries, water and sugar together in a small saucepan over medium heat. Squeeze the lemon juice and cook for 5 minutes stirring occasionally to help them break down. Cook till the topping thickens and simmers, stirring occasionally. Remove from heat and set aside at room temperature to cool down.
Preheat oven to 180 degrees.
Make the crust: Put digestive biscuits in a ziplock bag and use a rolling pin to beat down till the biscuits are crumbs.
Mix with melted butter and press down the mixture into a pie baking dish. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby. Bake the crust for 10 minutes, remove from the oven, and cool for just 15 minutes as you prepare the filling in the next step.
Make the filling: Using a hand mixer whip the cold whipped cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer, beat the cream cheese in a different bowl on medium speed until smooth and creamy. Scrape down the sides with a spatula as needed. Add the icing sugar, vanilla essence, and lemon juice and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cream cheese mixture until combined. This takes several turns of your spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
Assemble layers: Spread filling into slightly cooled crust. Spoon cooled blueberry filling evenly on top.
Cover with cling film or foil and refrigerate for at least 2-4 hours. Enjoy.
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