Blueberry Cheesecake

This is a recipe for a Blueberry Cheesecake that will turn heads.

Cheesecake
Digestive Biscuits 400g
Butter melted 100g
Cream Cheese 500g
Caster Sugar 100g
Plain Flour sifted 1 tbs
Lemon Zest 1 lemon
Eggs 2
Egg Yolk 1
Vanilla Extract 1 tsp
Double Cream 40ml

Blueberry Sauce
Blueberries 200g
Caster Sugar 2 tbs
Plain Flour sifted 1 tbs
Water 20ml

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Pre Heat Oven to 220C (200C Fan)

Blitz biscuits in a processor and add melted butter. Blitz again to combine until a sandy texture is achieved.

Transfer onto tin and spread out.

In a mixer, beat cream cheese and sugar together until well mixed and soften.

Slowly add eggs, flour, lemon zest, vanilla extract and double cream into the mixture. Beat until mixture becomes thick as custard sauce.

Pour filling over biscuit base. Bake for 8 minutes then reduce temperature to 100C (80C Fan) for 50 minutes. Take out and leave to cool before transferring into the refrigerator for 5 hours or overnight.

Make blueberry sauce by combining all sauce ingredients into pan and put on low heat. Once melted and bubbly take off and allow to cool. Pour over cheesecake. When not eating, leave in fridge.

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