Name: Blueberry cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 5 h
Yield: 12
Cuisine: Australian
Ingredients: 200 g plain sweet biscuits (e.g. Marie); 120 g unsalted butter, melted; 500 g block cream cheese, well softened; 2 tbsp plain flour; 1 tsp vanilla extract; 125 ml (½ cup) full-fat sour cream; 330 g (1½ cups) caster sugar; Zest of 1 lemon (optional); 3 eggs, room temperature; 250 g blueberries (for filling); Sauce: 375 g blueberries; 2 tbsp lemon juice; 110 g (½ cup) white sugar; ½ tsp vanilla extract; 1½ tsp cornflour mixed with 2 tbsp water

Method

Heat oven to 160°C (140°C fan). Line a 20 cm springform tin.
Blitz biscuits; mix with butter. Press over base and up sides.
Beat cream cheese briefly smooth. Beat in flour, then vanilla, sour cream, sugar and zest. Add eggs one at a time. Fold in 250 g blueberries. Pour in.
Bake 70 minutes until puffed and still slightly jiggly. Cool in oven door ajar ~2 hours, then fridge 4 hours+.
Simmer 125 g blueberries with sugar, lemon and vanilla 7 minutes. Stir in cornflour slurry; add remaining berries. Cool.
Release cake; spoon sauce over. Fridge 2 hours+. Slice.

Tip: Don’t overbeat the filling — aeration causes cracks.