Blueberry Cheesecake

Ingredients:

For the Crust:

• 200g oat biscuits (or digestives)

• 100g melted butter

• 1 tablespoon granulated sugar (optional)

For the Cheesecake Filling:

• 600g cream cheese (at room temperature)

• 200ml heavy cream

• 150g granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon flour (optional, for a smoother texture)

For the Blueberry Sauce:

• 200g fresh or frozen blueberries

• 50g granulated sugar

• 1 teaspoon lemon juice

• 1 teaspoon cornstarch (optional, for thicker consistency)

• 2 tablespoons water

Instructions:

1. Prepare the Crust:

• Preheat the oven to 160°C (320°F). Grease and line the base of a 20-22 cm (8-9 inch) springform pan with parchment paper.

• Crush the biscuits in a food processor or place them in a plastic bag and crush them with a rolling pin until fine crumbs form.

• Add the melted butter and optional sugar to the crushed biscuits and mix well.

• Press the biscuit mixture firmly into the bottom of the pan, using a spoon to pack it down tightly.

• Chill the crust in the refrigerator for 10-15 minutes.

2. Prepare the Cheesecake Filling:

• In a mixing bowl, beat the cream cheese until smooth.

• Add the heavy cream and granulated sugar, and continue mixing.

• Add the eggs one at a time, beating after each addition. Add the vanilla extract.

• If you want a smoother texture, you can also add a tablespoon of flour (optional).

• Pour the cheesecake filling over the chilled biscuit base and smooth the top.

3. Bake the Cheesecake:

• Bake in the preheated oven for about 50-60 minutes. The center should be slightly jiggly but not liquid.

• Once done, remove the cheesecake from the oven and let it cool at room temperature, then refrigerate for at least 4 hours or overnight.

4. Prepare the Blueberry Sauce:

• Place the blueberries, granulated sugar, and lemon juice in a saucepan.

• Cook over medium heat for about 5-10 minutes until the blueberries release their juices and the sauce thickens slightly.

• If you want a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and add to the pan. Stir until the sauce thickens.

• Remove from heat and let it cool.

5. Serve the Cheesecake:

• Once the cheesecake is chilled, pour the cooled blueberry sauce over the top.

• You can also decorate with extra fresh blueberries for garnish.

• Let the cheesecake chill for a bit longer in the fridge, and then slice and serve cold.