Time 5h Number Of Ingredients 16 Steps:
Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven. Line inverted base: Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video. Line sides: Butter and line the side of the pan. Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5) Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base. Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes) Add flour, beat for 5 seconds on speed 4 until just incorporated. Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4). Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth. Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust. Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step). Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat. Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper. Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown. Mix cornflour and water, then stir in - it wil thicken quickly. Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools. Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect “oozing” consistency (see video, Note 7) - be careful, don’t make it runny! Spoon onto cheesecake so it’s completely covered - you’ll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+. Slice and serve!
Yield 12 Number Of Ingredients 11 Steps:
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time. Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch. Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Time 1h20m Yield 12 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.
Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.
Time 2h15m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate. Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate. Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour. Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.
Time 1h20m Yield Cuts into 14 bars Number Of Ingredients 10 Steps:
Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool. Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool. In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined. Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.
