Preheat the oven to 170 degrees
- 125g finely ground digestive biscuit crumbs
- 5 tablespoons caster sugar
- 85g butter, melted
- 1/4 teaspoon ground cinnamon
Grease the bottom of a baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and digestive biscuits until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
- 450 grams cream cheese
- 3 eggs
- 560ml soured cream
- 1 lemons zest
- 8 tbsp sugar
Add cream cheese, eggs(one by one), soured cream, lemon zest and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the biscuit base. Set the cheesecake pan on a large piece of foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan, make sure the foil is keeping the water away from the baking pan. Bake for 45 minutes.
Chill for half an hour before putting it in the fridge to set. Minimum of 5 hours.
- 250 grams of blueberries
- 1 lemon and zest
- 2 tbsp sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.