Blueberry Cheesecake

Ingredients:

• 1/2 cup butter

• 1 1/2 cup digestive crackers

• 2 tablespoon icing sugar

• 525 grams cream cheese

• 1 1/2 cup castor sugar

• 1 1/4 tablespoon cornstarch

• 3 tablespoon sour cream

• Zest from one large lemon

• 4 small eggs

• Vanilla Essence

• 3 tablespoon all purpose flour

• Blueberries 250 gram

• Water 100 ml

• 3-5 tablespoon sugar

• 1 tablespoon cornstarch

• Pinch of lemon juice

Method :

Crust :

1) Crush digestive biscuits using a blender. Mix in the room temperature melted butter. Add 2 tablespoon sugar.

2) Line in a baking tin.Press everything down neatly. Bake for 140*Cf or 7-8 min.

Filling:

1. Mix together ROOM TEMPERATURE cream cheese and sugar. Whip together until creamy.

2. Add sour cream and few drops of vanilla essence.

3. Beat in eggs one at a time.

4. Add in fall purpose flour and cornstarch

5. Add in lemon zest

6. Fold everything together well. Pour onto the ready crust

7. Bake at 170C for 20 minutes. Lower the temperature to 140*C for additional 30-35 min.

Topping

1. Heat a heavy bottom saucepan. Add blueberries

2. Fold in sugar.

3. Add water slowly and as required

4. Add lemon juice

5. Add cornstarch if required

6. Mix everything well and adjust thickness according to liking.

7. Pour over ready cheesecake.