Grease base and sides of 22cm spring form pan. Using a food processor mix flour, almond meal, sugar & chilled butter; process until mixed well. Add chilled water until dough comes together. Press the mixture evenly and firmly over base of the pan; refrigerate for 10 minutes and bake for 20–25 minutes until golden. Leave to cool.
Beat cream cheese, sugar & cream with an electric mixer until smooth. Add gelatine mixture and melted NESTLÉ BAKERS’ CHOICE White Melts; beat until just combined; pour into pan over cool base. Refrigerate for 4 hours or overnight until set. Top with fresh blueberries.
½ cup (75g) WHITE WINGS Plain Flour
½ cup (75g) SUNBEAM Almond Meal
1 tbsp CSR Caster Sugar
75g unsalted butter, chilled cut in cubes
½ tbsp chilled water
1 tbsp gelatine
1/3 cup (80ml) hot water
500g cream cheese, softened
¾ cup (110g) CSR Caster Sugar
290g pkt NESTLÉ BAKERS’ CHOICE White Melts, melted
1 punnet Blueberries
290g pkt NESTLÉ BAKERS’ CHOICE Dark Melts (optional – for choc curls)