Baked Blueberry cheesecake

This recipe makes the most delicious cheesecake. Not too rich, the centre is creamy and dense with the tartness from the blueberries to compliment, it's the tastiest treat you can make!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whip together the cream cheese and Castor sugar until fully incorporated.

Step 2

Add in the eggs, one at a time until mixed through

Step 3

Slowly add in the cream and vanilla. Beat on electric beater on medium-high speed for about 2 minutes

Step 4

Add cornstarch and continue beating until the mixture thickens to a creamy consistency.

Step 5

Melt you butter and crush your biscuits in a blender or by hand until smooth.

Step 6

Add butter to Marie crumbs, small amounts at a time until a 'wet beach sand' texture is achieved. You should be able to scrunch the mix up and it should hold its form. If it crumbles, add more butter. If its too moist, add more biscuits.

Step 7

Pour mixture into a greased spring form dish and press tightly down to form the crust.

Step 8

Pour your cheesecake Batter into the spring form tin and smooth out evenly.

Step 9

Bake at 180°C for 1h 20-30minutes until the edges are browned and centre is slightly wobly.

Step 10

Turn off oven but don't remove the cheesecake, rather leave the oven door cracked open to slowly release the heat, this will help the cheesecake to not split in the centre. Remove from oven after 1 hour and refrigerate for 1 hour before adding topping

Step 11

Whisk together 250g cream cheese and 1/2 cup Castor sugar. Add 1/2 tsp Vanilla essence and whisk until smooth and incorporated.

Step 12

Smooth cream cheese icing over cooled down cheesecake

Step 13

Sprinkle blueberries over top and enjoy!