270g digestive biscuits
500g cream cheese, at room temperature
3/4 cup (175g) caster sugar
2 tablespoons plain flour
1 tablespoon vanilla essence
1 tablespoon lemon juice
280g sour cream
Preheat oven to 160 degrees celsius.
To begin, finely crush digestive biscuits in a food processor. Melt butter and pour it over the biscuits. Mix together until butter has coated all the biscuit crumb.
Take the biscuit and butter mixture and place it in a springform cake tin, that has already been greased. Pat down the biscuit mixture evenly along the bottom and around the sides of the cake tin. Place in the fridge whilst you prepare the cheesecake filling.
In a food mixer, place cream cheese and sugar and begin to beat until it becomes smooth and fluffy. Then add flour, vanilla and lemon juice . Incorporate these ingredients until they are well combined. Add the eggs and sour cream and mix until smooth and then pour it into the biscuit base.
Place your cheesecake in the oven and bake for an hour or until it has ever so slightly browned on top. Turn off and allow cake to cool at room temperature for a couple of hours.
The cheesecake is best served chilled, therefore we encourage you to leave the cake in the fridge for a further two hours before serving.
Before serving, make the blueberry sauce.
In a saucepan, place Y.V.fresh blueberries along with butter, water and sugar. Cook altogether on a low heat until the water has evaporated and mixture has become thick and syrupy.
To serve, cut cheesecake into pieces and spoon over blueberry sauce.