Baked Blueberry Cheesecake

Preparation time: 40 min

Blueberry cheesecake

Bake: 1 hour
Freeze: 5-6 hours/overnight
Serves: 8

Ingredients:
For the base:

• 200 gm digestive biscuits
• 50 gm (3.5 tbsp) unsalted butter

For the filling:

• 25 gm (2.5 tbsp) corn flour
• 200 gm (7/8 cup) caster sugar
• 600 gm cream cheese 
• 1 vanilla pods split
• 2 eggs
• 300 ml (1/2 cup) sour cream

For the topping:

• 400 gm blueberries
• 85 gm (3/4 cup) caster sugar
• 50 ml (1/2 cup) water
• 2 tbsp corn flour

Method:

1. Pre-heat the oven to 180 degree Celsius.
2. Crush the biscuits into crumbs with a rolling pin by putting in a plastic bag. Place in a bowl. Melt the butter and stir into the biscuits and mix well.
3. Press the biscuit mix into the base of a spring form cake tin. Bake in the pre-heated oven for 10 min, then leave it to cool down.
4. For the filling, in a large bowl  beat in the cream cheese. Now add sour cream and beat well. Mix together cornflour and sugar in a bowl and add it to the cheese mix. Now add the seeds of vanilla pods then add eggs one bye one. Beat it very well.
5. Pour this mix on top of the cooled base. Level the top with a palette knife. Cover the bottom of the cake tin with aluminium foil and bake the cheese cake in a water bath in oven for 10 min then reduce the temp to 140 degree celsius and bake for 35-45 min. Switch off the oven and keep the door close for 2 hours. Then chill the cheese cake well.
6. To make the blueberry topping, place the sugar in a saucepan. Add the water and bring it to boil. When the sugar is dissolved add the blueberries. Mix it well. add corn flour and stirr continuously, cook for few min til it becomes thick. Then cool.
7. Loosen the edge of the cheesecake, remove the tin. Then transfer to a serving plate. Spread the blueberries over the cheesecake and freeze it for 5-6 hours/overnight.

Tips:

• For hot water bath, take a large pan containing water and place the cake tin over it and keep it in oven. This will prevent cracking and the moisture of the cake will be retained.
• The best way to crush the biscuits is to put them inside a strong plastic food bag and bash them with a rolling pin
• Removing the cheesecake- Run a sharp knife around the edge of the pan and the cheesecake then gently release the spring form clamp on the tin.