Baked Lemon and Blueberry Cheesecake

Cheesecake /ˈtʃiːzkeɪk/ noun A kind of rich sweet tart made with cream and soft cheese on a biscuit base.

Ingredients:

• 250 g of ginger nut biscuits
• 100 g of butter, melted
• 500 g cream cheese, softened
• 1 cup of caster sugar
• 200 mL of cream
• 2 tsp of lemon zest
• 3 tsp of lemon juice
• 1 tsp of vanilla extract
• 3 eggs
• 200 g of frozen blueberries
• 50 g of caster sugar
• 2 tsp of cornflour
• 2 tsp of cold water

Method:

1. Line the base of a 20 x 30 cm slice tin with baking paper.
2. In a food processor, process the biscuits into a fine breadcrumb. Add the melted butter and process until combined. Press bread crumbs into the base of the pan and refrigerate for 30 minutes.
3. Preheat over to 150⁰C fan-forced.
4. In a saucepan on low heat add the frozen blueberries and 50 g of caster sugar. In a bowl mix together the cornflour and water before pouring into the saucepan. Mix on a low heat until the sugar has dissolved and the sauce has thickened. Remove from heat and set aside too cool.
5. In a large bowl add the cream cheese, caster sugar, cream, lemon zest, lemon juice, and vanilla extract. Using a hand mixing, mix until combined. Add eggs, one at a time, and process in short bursts. Pour half of the mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Pour in the remaining cheesecake mixture and top with the remaining blueberry sauce using the back of the spoon to ripple it into the cheesecake. 
6. Bake for 1 hour in the oven, the cheesecake should still be slightly wobbly in the middle. Turn the oven off and cool completely in the oven. Refrigerate for at least 3 hours.
7. Dust with icing sugar and serve with fresh blueberries.