Blueberry cheese cake

300 gms Mascarpone
250 gms Whip cream
1 packet Marie gold biscuits
10 gms Gelatin
150 gms Blueberry sauce
35 gms Castor sugar

Add 10 ml water in gelatin, put on double boiler. Crush biscuit, mix with butter, set it in the base of the ring mould. Bake for 15 mins.
Remove from oven, keep it aside to cool down. Whisk cream properly, add melted gelatin, add this mixture to Mascarpone cheese at room temperature.
Pour the half mixture in the mould over biscuit crust. Spread 50 gm Blueberry on it , add the rest mixture.
Keep inside refrigerator for one and a half hour to set. Spread remaining blueberry sauce on top. Cut in to desired portion size. Serve cold

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