New York vanilla cheesecake with blueberries
Time of preparation: 45 Minutes
Time of cooking: 1 Hour
Ingredients:
| Digestive biscuits (crushed) | 250 grams |
| Butter (unsalted & melted) | 150 grams |
| Caster sugar | 115 grams |
| Cornflour | 3 Table spoon |
| Full-fat Philadelphia (at room temperature) | 900 grams |
| Eggs | 2 large |
| Double cream | 115 ml |
| Vanilla pod/ Vanilla extract | 1 or ½ tea spoon |
| Lemon Zest | ½ tea spoon |
Steps:
| 1. Grease and line a 24cm spring form cake tin and preheat the oven to 180ºC/350ºF/gas 4. |
| 2. Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack. |
| 3. Turn the oven to 200°C/400ºF/gas 6. |
| 4. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat with an electric whisk until creamy. |
| 5. Add the eggs and beat well. |
| 6. Gradually add the cream, beating until smooth, then beat in the vanilla and zest. |
| 7. Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the center of the oven. |
| 8. Bake for 40–45 minutes until the top is browned and the filling set around the edges. |
| Tips: A piece of foil over the top will stop it browning too much. Let the cheesecake cool, then put in the fridge for 3 hours or overnight |
Ingredients:
| Blueberries | 400 grams |
| Caster Sugar | 3 table spoon |
Steps:
| 9. Put the blueberries in a pan, sprinkle over the sugar and add a splash of water. |
| 10. Put on a low-medium heat to simmer gently for 10 minutes. |
| 11. Cool and serve with the cheesecake |
