No Bake Blueberry Cheesecake

K made this lovely blueberry cheesecake.  It looked good.  It tasted good.  Never mind if it was not exactly the healthiest... anyway, K browsed through various sites and then combined two recipes keeping in mind the ingredients that were available to her.

Ingredients:
( Crust and filling - Joy of Baking )

Crust:

Graham cracker crumbs or digestive biscuits (crushed) - 1 1/2 cups (150 grams)

White sugar granulated- 2 tablespoons (30 grams) 

Unsalted butter, melted - 6 tablespoons (85 grams) 

Filling :

Cream cheese, at room temperature - One 8-ounce (227 grams)

Granulated white sugar - 1/4 cup (50 grams) 

Vanilla extract - 1 tsp

Heavy whipping cream - 1 cup (240 ml) 

Topping :

Recipe - UK tv 

Cornflour - 1 tsp

Lemon - 1/2 - juiced

Caster sugar - 40 gms

Blueberries - 200 gms

Preparation - 

Crust - 

In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter.

Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. A spring form pan can also be used.

Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.)

Cover with plastic wrap and place in the refrigerator to chill for an hour while you make the filling.

Filling -

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 
Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract. 

In a clean bowl, beat the whipping cream until soft peaks form. 

Gradually fold or beat the whipped cream into the cream cheese mixture. 

Pour the filling over the chilled graham cracker crust and smooth the top. 

Cover and place in the refrigerator for about an hour 

Topping -

Take cornflour in a small saucepan

Stir in lemon juice and make it a smooth mixute

Add 2 tbsp of water, sugar and blueberries

Cook over medium heat for 2-3 minutes

Stir till blueberries are softened and sauce thickened to a rich colour

Leave to cool, cover and chill

Once cooled spread the blueberries topping over the crust+filling and return to the refrigerator to chill for several hours, or even overnight.

Remove the base and carefully slice and serve.  Keep any leftover ( if any ) in the refrigerator.