Blueberry Cheesecake Recipe 2nd Version

Ingredients for Base
Oreo (take cream off) : 150g
Sugar 5g
Melted butter 30g

Fillings
Cream cheese 400g
Sugar 82.5g
Eggs 3
Sour cream 225g
Flour 30g
Vanilla extract 1 tsp
Lemon juice 1 tsp

Blueberry topping
Blueberry 250g
Sugar 125g
Cornstarch 12g
lemon peel 1/2 tsp
Cinnamon 1/2 tsp
Water 125ml
Lemon juice 1 tbsp

Method
Pre-heat the oven to 160 degree celsius. Mix all crust ingredients together and press into the bottom and 1 ½” up the sides of a 9” spring form pan. Set aside.

In a large mixing bowl beat cream cheese until it’s light and fluffy. Add sugar (a little at a time) and beat until creamy. Add one egg at a time (beating after each one). Add flour, vanilla extract and lemon juice. Mix well. Add sour cream and beat until smooth.

Pour cream cheese mixture over the crust. Place into the oven on the middle rack and back at 325 degrees for 1 hour. When time is up prop open the oven door and let cheesecake sit in the oven for 1 hour. Remove and allow cheesecake to cool and refrigerate overnight. Top with blueberry pie filling.

Pie filing

Mix dry ingredients in saucepan. Add water gradually. Bring to a boil, add blueberries and cook 3 or 4 minutes until clear and thickened, stirring constantly but carefully to prevent berries from crushing. Remove from heat, add lemon juice. Use in recipes calling for blueberry pie filling.