Non bake blueberries yogurt cheesecake by Janet Chia

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Non-Bake Blueberry Yogurt Cheesecake
Ingredients:
Biscuit Base
80g digestive biscuit crumbs (crush biscuits by hand)
40g melted butter
Grease the sides of a 6 inch removable cake pan and line the bottom with parchment
paper. Combine biscuit crumbs with melted butter. Pressing the biscuit crumbs with your
hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later.

Cream cheese filling
250g cream cheese, softened at room temperature
85g icing sugar, sifted
200g greek yogurt or natural yogurt
1 tsp vanilla extract
1 tbsp lemon juice
3 tbsp bluberry puree
12g gelatin powder + 2 tbsp water, soaked for 2 mins
Melt soaked gelatin under double boiler.
Place all the cream cheese filling ingredients together with melted gelatin in the food
processor and blend until smooth. Pour cream cheese filling into the prepared cake pan
and place it in the refrigerator to set for at least 3 hours or overnight.

I cook some black current jelly n let it cool down. Then gently
pour over cold cheesecake. Chill the cake for another hour before serving.