Blueberry Cheesecake

Ingredients:

Sweet Shortcrust Pastry:
90 g Unsalted butter, room temperature
50 g Sugar
1 Egg yolk
1/3 teaspoon Vanilla extract
180 g All purpose flour

Filling:
125 g Fresh Blueberries
180 g Sugar
Juice of half fresh lemon
600 g Cream Cheese
1 cup Sour Cream
2 Eggs

Topping:
200-250 g Fresh Blueberries
50 g Sugar
1 teaspoon Cornstarch
Zest and juice of one fresh Lemon

Directions:

Preheat the oven to 180C/350F. Make the pastry by mixing all the ingredients into a dough. Press the dough firmly against the bottom of a 26 cm spring form baking pan. Prick the bottom dough all over with a fork. Pre-bake the dough for 12 minutes. Remove and let cool. Adjust the oven to 160C/320F. Set a deep baking tray half filled with hot water top with a wire rack on the bottom of the oven.

In a saucepan cook blueberries, 50 grams of sugar, and lemon juice over the low heat until syrupy. Set aside to cool. Beat the cream cheese, sour cream and the rest of the sugar until smooth. Add in syrupy blueberries and eggs.

Pour the filling into the pre-baked pastry and bake for 65 minutes. Turn off the oven and let the cheese cake cool down inside. Cool the cheesecake completely. Combine all the ingredients for the topping in a saucepan and cook until thick over medium heat. Let cool and pour over the cheesecake.

Recipe by Angiesrecipe.blog