Hi °C | Lo °C 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.
