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1 cup tea biscuits or 100 g, crumbled
2 tablespoons butter, melted
1 tablespoon honey
¾ cup liquid cream or 185 ml, chilled
1½ cups cream cheese or 300 g
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon vanilla essence
4 teaspoons gelatine powder
4 tablespoons boiling water
150 g blueberry jam
Combine biscuit crumbs, butter and honey. Rub the ingredients using fingertips. Press the biscuit mixture over the base of 20cm loose bottom cake pan.
Whip the fresh liquid cream for 5-6 minutes or until it is firm and set in the fridge.
Beat cream cheese, NESTLÉ® Sweetened Condensed Milk and vanilla in an electrical beater until mixture becomes smooth. Add the whipped cream to the cheese mixture and mix in low speed to combine all.
Sprinkle gelatine over hot water and mix well to dissolve and then add it to the cream cheese mixture with constant stirring.
Pour cheese mixture into prepared base. Place in the fridge for 3 hours or until cheese mixture becomes firm.
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