No Bake American Style Cheese Cake with Peach Blueberries and Lemon
- 360g cream cheese
- 150g Sour cream
- 125g granulated sugar
- 280g double cream
- 1pack flat peaches
- 1 lemon
- Pack of blueberries
- 1 pack of ritz crackers
- 50g butter
To make cheese cake filling cream together the sour cream, cream cheese and 100g sugar using an electric hand whisk or a standalone mixer.
In a separate bowl whisk the double cream until it forms peaks, then fold into the cream cheese mixture.
Crush ritz crackers and melt the butter before combining both together. Spread over the base of an 8inch cake tin and place in the refrigerator for around 20 minutes. Take out of the fridge and top with the cheese cake mix and chill in the fridge for 24 hours.
To make the blueberry compote, combine the frozen blueberries with 25g of sugar and the juice and zest of one lemon. Store in a container until needed
Take the cheesecake out of the fridge and release from the tin. Slice the peaches and layer around the outside of the cake to decorate, top with the blueberry and lemon compote and serve.