Blueberry Cheesecake

In this recipe, you ony bake half of the cheesecake, topping it with berries and whipped cream. I will later be trying another recipe where all of the cheesecake is baked altogether. So, this is Cheesecake Recipe No.1

 

50g butter

1 cup crushed biscuits (easy to put in a plastic bag and roll with a rolling pin)

350g tub plain Philadelphia cheese

3 tablespoons sugar

2 eggs

1 teaspoon vanilla extract

150g double whipping cream, whipped with 2 tablespoons sugar

150g blueberries and half-cup blueberry juice, or same from a tin

1 tablespoon cornflour

1) Melt the butter and mix with the biscuits. Press the mixture over cake tin, lined with baking paper. Best if the tin is a springform one. Allow for borders for your cheesecake, when you are spreading the biscuit mixture.

2) Beat the creamcheese with sugar until smooth, then beat in eggs and vanilla. Spoon this into the tin on top of biscuits, and bake at 180C for about 25 minutes. It will shrink a little. Don't worry, it's normal. Let cool completely.

3) Dissolve cornflour in blueberry juice and heat over the hob until starts to bubble. Add blueberries and take off the heat. You might want to add few drops of lemon juice to deepen the flavour. Spoon blueberry mixture on top of your baked base cheesecake.

4) Top the cheesecake with whipped cream and chill in the fridge for at least an hour.