Blueberry cheesecake

Name: Blueberry cheesecake
Total time: 21600 s
Yield: 4 servings
Cuisine: British
Ingredients: 250 g cream cheese; 3/4 cup white sugar; 100 g blueberries (fresh/frozen); 1/2 cup sour cream; 1/2 tsp vanilla extract; 1/2 tbsp lemon zest; 1 egg; 1 tbsp AP flour; 168 g digestive biscuits; 120 g melted unsalted butter; 120 g blueberries; 1 tbsp lemon juice; 1/3 white sugar; 3/4 cornflour; 1 tbsp water; 1 small pinch (less than a tsp) of vanilla extract

Esther @peonydairy

I made this in a small 6" cake tin. This cheesecake did not crack. The trick is to not over stir it. In every step, the second the mixture is smooth, stop beating it. We don't want to introduce too much air that it cracks when baking in the oven.

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Ingredients

6 hours

4 servings

Cheesecake filling
250 gcream cheese
3/4 cupwhite sugar
100 gblueberries (fresh/frozen)
1/2 cupsour cream
1/2 tspvanilla extract
1/2 tbsplemon zest
1egg
1 tbspAP flour
Crust
168 gdigestive biscuits
120 gmelted unsalted butter
Blueberry sauce
120 gblueberries
1 tbsplemon juice
1/3white sugar
3/4cornflour
1 tbspwater
1small pinch (less than a tsp) of vanilla extract

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Steps

6 hours

1

Butter and line your cake tin with a baking sheet.
2

Turn the biscuits into fine crumbs.
3

Add in melted butter and mix.
4

Line the base and sides of your cake tin. I used a rice measuring cup. To make this process easier, I line the base first. Then I tilt the cake tin and slowly make my way along the sides.
5

Beat in the cream cheese in a mixing bowl.
6

Add in the flour. Mix.
7

Add in sugar, lemon zest, vanilla extract and sour cream. Mix
8

Add the egg. Mix. Then slowly fold in the blueberries.
9

Fill it into the prepared crust.
10

Bake in a 140°C fan forced oven for 70 mins.
11

When done. Leave it in the oven with the door ajar for 2 hours.
12

Meanwhile, make the blueberry sauce. Cook the blueberries with sugar on the stove.
13

Add in lemon juice, vanilla. Stir and let it simmer for a bit (7 -10 mins). The goal is to break down the blueberries slightly.
14

Add the cornflour and water. The sauce with thicken up.
15

Adjust the consistency. There's always room for changes here. Add more blueberries if you like them, sugar if not sweet enough, cornflour and water if not thick enough or water if too thick.
16

Let it cool. Once cooled, pour over the cheesecake then throw it into the fridge for another few hours.
17

Serve.