?????????
#### For the Biscuit Base:
– 200g digestive biscuits
– 100g melted butter
#### For the Cheesecake Filling:
– 500g cream cheese, softened
– 200g granulated sugar
– 200ml heavy cream
– 3 large eggs
– 1 teaspoon vanilla extract
– Zest of 1 lemon
– 200g fresh blueberries
#### For the Blueberry Topping:
– 200g fresh blueberries
– 2 tablespoons granulated sugar
– 1 tablespoon water
– 1 tablespoon lemon juice
– 1 teaspoon cornstarch dissolved in 1 tablespoon water
#### 1. Preheat the Oven:
Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
#### 2. Prepare the Biscuit Base:
1. Crush the digestive biscuits into fine crumbs. You can do this using a food processor or by placing the biscuits in a sealed plastic bag and crushing them with a rolling pin.
2. Mix the biscuit crumbs with the melted butter until well combined.
3. Press the mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon to smooth it out evenly.
4. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
#### 3. Make the Cheesecake Filling:
1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the heavy cream, eggs, vanilla extract, and lemon zest. Beat until well combined and smooth.
3. Gently fold in the fresh blueberries using a spatula, being careful not to break them.
#### 4. Assemble the Cheesecake:
1. Pour the cheesecake filling over the chilled biscuit base in the springform pan.
2. Smooth the top with a spatula.
#### 5. Bake the Cheesecake:
1. Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
2. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes.
3. Remove the cheesecake from the oven and let it cool completely at room temperature.
4. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.
#### 6. Make the Blueberry Topping:
1. In a small saucepan, combine the fresh blueberries, granulated sugar, water, and lemon juice.
2. Cook over medium heat until the blueberries start to burst and release their juices, stirring occasionally.
3. Stir in the cornstarch mixture and continue to cook for another 2-3 minutes, or until the sauce thickens.
4. Remove from heat and let it cool completely.
#### 7. Serve:
1. Once the cheesecake has chilled and set, carefully remove it from the springform pan.
2. Transfer the cheesecake to a serving platter and pour the cooled blueberry topping over the top.
3. Slice and serve chilled.
Enjoy your delicious Blueberry Cheesecake with a Biscuit Base!