Blueberry Cheesecake

BEST Cheesecake ever!

Ingredients (taken from The Lazy Chef):

Base:
250g digestive biscuits
120g butter

Filling:
375g cream cheese
110g castor sugar
2 medium eggs
60ml lemon juice(from 1 and 1/2 small lemons)
100ml dairy whipping cream
1 tbsp cornflour, sifted
Grated rind from 1 lemon

Topping
100g blueberry filling

Method:
1) Prepare a 8 inch loose bottom or springform round cake tin. Wrap loose base of tin with aluminium foil or parchment paper.

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 crumbs until it is flat and compact.

4) Preheat oven at 180 degC. Place the tin with the crumbs into the oven and bake for 10~12 minutes.

5)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.

6) Add juice and whipping cream. Beat well.

7) Finally, fold sifted cornflour and grated rind into batter.

8) 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.

9) 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.

10) 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.

11) Decorate top of cheesecake with blueberry filling.