Blueberry cheesecake: fresh and delicious, it’s sure to surprise your guests!

INGREDIENTS
200g rusks
80 g (1/3 cup) melted butter
300 g fresh or frozen blueberries
25 g (2 tablespoons) sugar
450g (2 cups) cream cheese
160 ml (2/3 cup) heavy cream
1 teaspoon vanilla extract
1 tablespoon lemon juice
125g (1 cup) powdered sugar
10 g powdered gelatin
50 ml water
150 fresh blueberries on top

METHOD
Mix the melted butter with the crushed cookies and transfer to a springform tin, refrigerate for one hour. In a small saucepan, heat the blueberries with the lemon juice and sugar, then blend until smooth.
In a large bowl, beat cream cheese with powdered sugar, heavy cream, vanilla extract and cooled blueberry mixture. Add gelatin and mix well. Transfer mixture to a springform pan. Refrigerate overnight or for a few hours. Decorate with blueberries and flowers.