Blueberry Cheesecake (Print Version)

# Ingredients:

→ Cheesecake Biscuit Base

01 - 200g Marie crackers or plain biscuits (or 28 Graham Cracker squares)
02 - 120g unsalted butter, melted

→ Cheesecake Filling

03 - 500g cream cheese, well softened
04 - 2 tbsp plain/all purpose flour
05 - 1 tsp vanilla extract
06 - 1/2 cup full-fat sour cream
07 - 1 1/2 cups caster sugar (superfine sugar)
08 - Zest of 1 lemon (optional)
09 - 3 eggs, at room temperature
10 - 250g fresh blueberries

→ Blueberry Topping

11 - 375g fresh blueberries
12 - 2 tbsp lemon juice
13 - 1/2 cup white sugar
14 - 1/2 tsp vanilla extract
15 - 1 1/2 tsp cornflour/cornstarch
16 - 2 tbsp water

# Instructions:

01 - Preheat oven to 160°C/320°F (140°C fan) with shelf in middle position. Prepare a 20cm/8" springform pan by turning the base upside down, buttering lightly, then pressing on a square of parchment paper. Clip into the springform pan with excess paper extending. Butter and line the sides of the pan.
02 - Break biscuits by hand and process in a food processor until fine. Add melted butter and blitz until mixture resembles wet sand. Transfer to prepared pan, spreading across base and pressing up the sides using a flat-bottomed measuring cup.
03 - Beat cream cheese until just smooth (about 20 seconds) without overbeating. Add flour and beat for 5 seconds until incorporated. Mix in vanilla, sour cream, sugar and lemon zest briefly until just combined.
04 - Add eggs one at a time, beating minimally between additions. Once smooth, stop beating immediately. Gently fold in blueberries with a rubber spatula and pour into prepared crust.
05 - Bake for 70 minutes until slightly puffed, light golden brown, and still with a slight jiggle when gently shaken. Surface should be flat without cracks.
06 - Allow cheesecake to cool in the oven with door ajar for approximately 2 hours. Refrigerate in pan for at least 4 hours or overnight. Cake will settle with a flat surface.
07 - Release springform sides and use parchment overhang to slide cheesecake off the base onto serving plate.
08 - Combine 125g blueberries with vanilla, sugar and lemon juice in a saucepan. Simmer for 7 minutes until berries break down. Mix cornflour with water, stir into sauce to thicken. Add remaining blueberries and remove from heat to cool.
09 - Adjust cooled topping consistency if needed, then spoon over cheesecake to cover completely. Refrigerate for at least 2 hours before slicing and serving.

# Notes:

01 - Allow cream cheese to fully soften for a smooth filling without overbeating.
02 - Minimal mixing prevents air incorporation which can cause cracks.
03 - For perfect slices, dip knife in hot water and wipe clean between cuts.

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