Ingredients:
Cheesecake Biscuit Base:
- 200g marie/tennis biscuits
- 120g melted butter
Cheesecake Filling:
- 500g softened cream cheese
- 2tbsp flour
- 1tsp vanilla extract
- ½ cup sour cream/full fat plain yogurt
- 1 ½ cups caster sugar
- zest of 1 lemon (can skip)
- 3 eggs
- 250g blueberries (can be frozen)
Topping for cheesecake:
- 375g blueberries (can be frozen)
- 2 tbsp lemon juice (or water)
- ½ cup sugar
- ½ tsp vanilla extract
- 1 ½ tsp maizena
- 2tbsp water
Instructions:
Base and Filling:
- Preheat oven to 160°C.
- Line and lightly butter a 20cm spring form cake tin, using baking paper.
- Finely crush the biscuits and blend with the melted butter, pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and the sides of the tin. Use a cup to press the biscuits up to the top of the sides of the cake tin and to flatten the base.
- Use a mixer to beat the cream cheese on medium speed for no longer than 20 seconds. Then add flour, vanilla extract, sour cream, sugar and lemon zest. Beat on medium speed until just combined.(You want to avoid aerating the filling as this can cause cracks when it bakes.)
- Add the eggs one at a time, beating for 5 seconds between each egg. After the last egg beat as needed until the batter is smooth.
- Stir in the blueberries and pour into the prepared crust.
- Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked and near perfectly flat. It should jiggle slightly when you shake the pan.
- Cool the cake in the oven with the oven door open for about 2 hours, then refrigerate for 4 hours or overnight. Cake will sink and the surface should be flat.
- Remove the sides of the spring form cake tin, and slide the cake onto a plate.
Sauce topping:
- Place 125g of the blueberries, vanilla extract, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until the blueberries breakdown.
- Make a mixture of maizena and water, then stir into the sauce, it will thicken quickly.
- Stir in the remaining blueberries, remove from stove and cool. The mixture will thicken more as it cools.
- Once cool, stir and adjust the thickness using ½ tsp of water at a time to achieve perfect oozing consistency. Should not be jelly like or to watery.
- Spoon onto the cheesecake.
Slice and serve!
