Ingredients
- 100g Marie biscuits
- 3 tbs margarine
- 200g cream cheese
- 80g sugar
- 4 tbs flour
- 2 eggs
- 200mL heavy cream
- ¼ lemon juice/essence
- 1 cup blueberries
- ½ cup water
- Extra sugar
Instructions
- Take your eggs and heavy cream out of the fridge. Then put the Marie biscuits in a ziplock bag and crush until the pieces become fine.
- Heat the margarine for 40 seconds in the microwave. Add to the crushed biscuits, then mix until it holds together.
- Put the margarine and biscuit mixture into the rice cooker bowl. Then using cling wrap, press it down from the top and shape the biscuit base. Leave in the refrigerator to set.
- Cut the cream cheese into smaller pieces, then put in a bowl and microwave for a minute or until soft. Whisk until smooth.
- Sift the sugar into the cheese and mix. Then sift in the flour and continue mixing.
- Mix the eggs before adding to the mixture. Add the heavy cream and lemon essence and stir.
- Add the mixture over the biscuit base and let it settle. Then place the bowl in the rice cooker and turn it on.
- When the first rice cycle is done, check if the cake comes loose at the edges. Also, check if the centre is cooked with a skewer. If not, simply start as many rice cycles as you need (in my case it took two cycles).
- When done, leave the bowl to cool at room temperature. Then put the cake in the fridge.
- Prepare two plates. Flip the cheesecake onto one plate, before transferring onto a serving plate.
- Wash your blueberries or let them defrost, depending on whether you have fresh or frozen ones. Put in a saucepan with some sugar and simmer on low heat until they turn soft.
- Arrange the blueberries on top of the cheesecake, then refrigerate until ready to serve.