Ingredients

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1x<\/button>2x<\/button>3x<\/button><\/div><\/h3>

CHEESECAKE BISCUIT BASE:<\/h4>

• 8 <\/span> tbsp<\/span> 120g \u00a0unsalted butter\u00a0<\/span><\/li>
• 7<\/span> oz<\/span> 200g\u00a0Arnott's Marie crackers or other plain biscuit\/28 Graham Cracker squares<\/span><\/li><\/ul><\/div>

  CHEESECAKE FILLING:<\/h4>

  • 8<\/span> oz\u00a0<\/span> 250g blueberries<\/span><\/li>
  • 3<\/span> pcs<\/span> \u00a0eggs\u00a0<\/span><\/li>
  • 1 <\/span> pcs<\/span> Zest of lemon<\/span><\/li>
  • 1 \u00bd<\/span> cups<\/span> \u00a0caster sugar\u00a0<\/span><\/li>
  • \u00bd<\/span> \u00a0cup<\/span> \u00a0sour cream\u00a0<\/span><\/li>
  • 1\u00a0<\/span> tsp\u00a0<\/span> vanilla extract<\/span><\/li>
  • 2\u00a0<\/span> \u00a0tbsp<\/span> \u00a0flour<\/span><\/li>
  • 1<\/span> lb <\/span> 500g\u00a0cream cheese<\/span><\/li><\/ul><\/div>

    BLUEBERRY TOPPING FOR CHEESECAKE:<\/h4>

    • 2<\/span> \u00a0tbsp<\/span> \u00a0water<\/span><\/li>
    • 1 \u00bd\u00a0<\/span> \u00a0tsp\u00a0<\/span> cornflour\/cornstarch<\/span><\/li>
    • \u00bd\u00a0<\/span> tsp\u00a0<\/span> vanilla extract<\/span><\/li>
    • \u00bd<\/span> cup<\/span> \u00a0white sugar<\/span><\/li>
    • 2\u00a0<\/span> tbsp<\/span> \u00a0lemon juice\u00a0<\/span><\/li>
    • 13<\/span> oz<\/span> 375g \u00a0blueberries\u00a0<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions

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      CHEESECAKE BISCUIT BASE:<\/h4>

      • Using your hands, break up the biscuits and place them in a food processor.<\/span><\/div><\/li>
      • Blitz until the mixture resembles fine crumbs. Blitz in the butter until it's wholly scattered and resembles wet sand.\u00a0<\/span><\/div><\/li>
      • Pour the batter into the prepared cake pan. Spread it out with a spatula over the base and up the walls<\/span><\/div><\/li>
      • To press the crumbs up the wall almost to the top of the sides and flatten the base, use a flat bottom and vertical edges <\/span><\/div><\/li><\/ul><\/div>

        FILLING: Cream cheese:<\/h4>

        • Using a stand mixer (with paddle) or a handheld beater, beat the cream cheese for no more than 20 seconds on speed 4 until it is just smooth. <\/span><\/div><\/li>
        • Add the flour and beat on speed 4 for 5 seconds, or until just combined.<\/span><\/div><\/li>
        • Combine the vanilla, sour cream, sugar, and lemon zest in a mixing bowl. Mix until everything is well blended <\/span><\/div><\/li>
        • Add the eggs one at a time, beating for 5 seconds on speed 4 between each addition. After the last egg, continue to beat until the batter is smooth, but stop immediately once it is.<\/span><\/div><\/li><\/ul><\/div>

          Blueberries:<\/strong>\u00a0<\/h4>

          • Using a rubber spatula, fold in blueberries. Pour into the crust that has been made.<\/span><\/div><\/li>
          • Preheat oven to 350\u00b0F and bake for 70 minutes. The top should be somewhat puffy, light golden brown in colour, not cracked, and nearly flat. <\/span><\/div><\/li>
          • When you gently shake the pan, it should jiggle somewhat, as shown in the video at 1 minute 23 seconds <\/span><\/div><\/li>
          • Cool for 2 hours in the oven with the door open approx 20 cm \/ 8", then refrigerate for 4 hours+ in the pan or overnight . The cake will sink, so make sure the surface is flat.<\/span><\/div><\/li>
          • Remove the sides of the springform pan to release it. To remove the cheesecake from the cake pan base, use the overhanging paper. Then lift the cheesecake from the parchment paper.<\/span><\/div><\/li><\/ul><\/div>

            SAUCE WITH BLUEBERRIES FOR CHEESECAKE:<\/h4>

            • Combine 1 cup blueberries (125g\/4oz), vanilla, sugar, and lemon juice in a saucepan. Stir in the other ingredients and bring to a low simmer over medium heat. Cook for 7 minutes, or until blueberries have broken down.<\/span><\/div><\/li>
            • Stir in the cornflour and water mixture, which will thicken quickly.<\/span><\/div><\/li>
            • In a separate bowl, combine the remaining blueberries. Remove the sauce from the heat and set it aside to cool. As it cools, it will thicken.<\/span><\/div><\/li>
            • tir once the mixture has cooled. Make it the perfect "oozing" consistency by adding 1\/2 teaspoon of water at a time (see a video, Note 7) – don't make it runny!<\/span><\/div><\/li>
            • Spoon the sauce over the cheesecake until thoroughly covered; you should have about 1\/2 cup sauce leftover for touch-ups. Refrigerate for at least 2 hours.<\/span><\/div><\/li>
            • Cut and serve<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n

              Notes

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              In the oven to cool: This keeps the inside creamy and prevents the surface from cracking:
              Cracks appear when the oven temperature is too high or the food is overcooked.<\/span>

              <\/div>\nIn this recipe, you finish cooking when it’s still jiggly in the centre (see video at 1 minute 23 seconds), which implies it’s still somewhat undercooked.<\/span>

              <\/div>\nIt finishes cooking in the oven, but the lower temperature prevents it from overcooking.<\/span>

              <\/div>\nIf you skip this stage, you’ll have to cook it in the oven for longer to get it to the middle, which causes it to rise too much, resulting in a cracked surface and a less creamy interior.<\/span>

              <\/div>\n