Butterfly Pea Cheesecake 💙

Ingredients

• 200g digestive biscuits, crushed
• 100g butter, melted
• 20 dried butterfly pea flowers
• 100ml hot water
• 500g cream cheese, room temp
• 100g powdered sugar
• 300ml heavy cream
• 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
• 1 tsp vanilla extract
• 1 tbsp lemon juice (keep separate — it turns the blue purple, use only a few drops if you want an ombré top)
• Fresh or dried butterfly pea flowers, to decorate

How to make it

1. Steep the butterfly pea flowers in the hot water for 10 min until deep blue, then strain and cool completely.
2. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
3. Beat the cream cheese, powdered sugar and vanilla until smooth, then beat in the blue tea a little at a time until evenly colored.
4. Melt the bloomed gelatin, stir through the filling, then whip the cream to soft peaks and fold in.
5. Pour over the crust, smooth the top and chill at least 6 hours or overnight until set.
6. Decorate with butterfly pea flowers, slice with a hot knife and serve.