Belfast Telegraph

Home Life Recipes

Recipe: Sheila’s blueberry torte

Here’s how you can indulge in some delectable desserts and help the Northern Ireland Cancer Fund for Children

Donated by Doug Christiansen, ice hockey player, Belfast Giants

What you'll need

For the base

16 Digestive biscuits, crushed

110g sugar

110g butter, melted

225g cream cheese

2 eggs

For the topping

2 large cans of blueberries

55g sugar

2 tbsp corn starch

2 tbsp lemon juice or 1 punnet fresh blueberries

425ml water

55g sugar

2 tbsp corn starch

2 tbsp lemon juice

Whipped cream

Preheat the oven to 190°C/gas 5/375°F. Line a 24cm x 35 cm tin with baking paper. Mix the crushed digestives, half the sugar and melted butter together and press into the tin.

Beat the eggs with half the sugar for the base. Add the cream cheese. Beat and pour over the base. Bake for 20 mins.

For the topping, drain the cans of blueberries, reserving the juice. Add the sugar, corn starch and lemon juice and heat gently until thick — or heat 425ml water with sugar, corn starch and lemon juice until thick.

When the juice is thick, add the berries and allow to cool. Spread topping over the cooled base and allow to chill for one hour.

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