Blueberry Lemon Cheesecake

Ingredients:-

Base
250g digestive biscuits
120g butter

Filling
375g cream cheese
110g castor sugar
2 medium eggs
60ml lemon juice
100ml whipping cream
1 tbsp cornflour, sifted
Grated rind from 2 lemons

Topping
100g whipped cream (optional)
100g blueberry filling


Method:-

1) Prepare a 8 inch loose bottom or spring foam round cake tin. Wrap loose base of tin with aluminium foil.
2) To prepare base, melt butter . Use a little of the melted butter to lightly grease bottom and sides of cake tin.
3) Place biscuits in food processor and process until finely crushed. Transfer to a bowl. Add melted butter and stir until crumbs are moistened by butter. Transfer crumbs to the prepared cake tin. Press firmly over base and refrigerate for 30 minutes.
4) Preheat oven at 180 degC. Cream cheese and castor sugar until light and smooth. Add eggs one at a time, incorporate it well into cream cheese mixture after each addition. Do not overbeat the eggs.
5) Add juice and whipping cream. Beat well.
6) Finally, fold sifted cornflour and grated rind into batter.
7) Pour cream cheese mixture over biscuit base. Tap sides of cake tin a little to break large, noticeable air bubbles on the surface of filling.
8) Bake cheesecake using top and bottom heat of oven at 170degC for 40 mins or until surface of cheesecake is just set/cooked. The whole baking should take about 35-40 minutes.
9) Leave to cool. Run a thin knife blade carefully around inside rim of tin to loosen the sides of cheesecake. Remove cheesecake from cake tin. Unwrap aluminium foil from base of cake tin. Transfer the whole cheesecake, with the aluminium foil, to a cake board. Wrap aluminium foil over the cake board. Refrigerate cheesecake overnight.
10) Decorate top of cheesecake with whipped cream and blueberry filling.


[recipe from Jo's Deli & Bakery]