So if you’ve ever had THE cheesecake you know it’s heavennn.
I tried to recreate this dessert at home and it worked out well on the first try. I used a New York style cheesecake filling with blueberries in a tangy lemon syrup.
I do suggest using more blueberries though and the base can be divided because it made quite a lot.
For the base:
- 240g of digestive
- 150g of butter
- 800g of cream cheese
- 250g of sugar
- 2 1/2 tsbp of white bread flour (or plain flour)
- 3 eggs
- 300ml soured cream
- 100g flour
- 100g of sugar
- 85g of butter
- 100g blueberries (I suggest 250g)
- Juice of half a lemon
- 2x 8g Vanilla sugar packets
- 1 tbsp of water
- Crush the biscuits in a food processor or put the digestives in a bag and bash with a rolling until you get fine crumbs.
- Melt the butter in a bowl, this should take about 30 seconds
- In a bowl, add the crumbs and butter. Mix this until the butter and crumbs come together.
- Press this mixture in a greased baking tin. Try to use a tin that has a removable bottom.
- Bake this at 200c for 15 mins.
- Remove and let it cool while you prepare the filling.
For the filling –
- In a free standing mixer (you can do this by hand or hand mixer) add the cream cheese and cream it with a spoon or spatula.
- Add the sugar and flour a spoonful at a time and mix.
- Add the egg and sour cream and mix. Don’t over mix and let the mixture too liquid.
- Pour the mixture over the digestive base and bake at 180c for 20 minutes.
For the blueberries —
- In a hot pot, add the blueberries, sugar, lemon and water and let this simmer until the blueberries caramelise with a thick syrup.
- Add the sugar and butter to a bowl and using your fingertip lightly work the butter into flour. Thick crumbs should form.
- Remove the cheesecake once the time is done, and spoon the cooled blueberries on top.
- Add the crumble and bake for another 45 minutes at 100c.
- The cheesecake should be firm to touch.
- Allow the cheesecake to set for at least 9 hours, ideally overnight.