Blueberry Cheesecake

Baked to achieve that elusive light-yet-rich creamy cheesecake filling, with the most magnificent purple colour and blueberry flavour. Yum!

Total time: 50 mins

Serves 8

Ingredients

Blueberry Cheesecake Filling

Crust

Topping

Add the blueberries, sugar, juice & zest to a saucepan over medium heat until soft, about 5 minutes. Blend until puréed.
Preheat fan forced oven to 160°C. Line a 20cm springform cake tin. Add the biscuits & melted butter to a food processor. Blitz until it resembles wet sand. Press into base and sides of cake tin, with an approximately 4cm rim around the sides. Bake for 12 min. Set aside to cool. Reduce oven to 140°C.
In a stand mixer fitted with the paddle attachment, mix the cream cheese on medium speed for 2 min, scraping the sides down half way through. Add the sugar and mix for 1 min, scrape sides down again. Add the creme fraiche & beat until smooth & just combined. Add the eggs one at a time, scraping down the sides after each. Add the vanilla & salt. Mix until just combined, about 30 sec.
Combine the pureed blueberry mixture with the cream cheese filling, gently folding until combined. Pour over the baked crust.
Place a rimmed baking tray on the lower oven rack, then fill with water. Place the cheesecake on the middle rack & bake for 1.5 hours, or until the middle is just set but still jiggles. Remove from the oven & allow to cool to room temperature before refrigerating for 6 hours, preferably over night.
Whisk the cream to medium peaks. Gently spread on top of the cheesecake, then top with fresh blueberries.