Eggless Baked Blueberry Cheesecake

Crave for cheesecake + blueberries on sale (250g for 20Kr) = baked blueberry cheesecake

I have baked many cheesecakes but not with fresh blueberries before, and I decided to try a recipe without eggs. Turns out quite alright, still dense & rich but it's slightly too sour to my husbands taste. So I adjusted the volume on recipe below & promise myself I will try to bake it again :)

Ingredients:-
(makes a 8"/20 cm round cake)*

150 g digestive biscuit, crushed
50 g butter, melted

400 g cream cheese, room temp
1 tbsp (15 ml) lemon juice
133 g sugar
1/2 tbsp cornflour
137 ml double cream
1 tsp vanilla extract
50 g white chocolate, melted (optional)
100 g blueberries, dust with a little flour**

Methods:-
1. For Crust: In a medium sized bowl combine the crushed digestives and melted butter. Press the crumbs evenly over the bottom and about 2 cm up the sides of the springform pan. Cover and refrigerate while you make the filling.

2. For Filling: Beat the cream cheese, sugar, and cornflour on medium speed until smooth, scraping down the bowl as needed. Add the double cream, vanilla extract, lemon juice and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

3. Bake for 15 minutes at 180°C and then lower the oven temperature to 150°C for 45 - 50 minutes until firm and only the center of the cheesecake looks a little wet and wobbly. Adjust bake time according to your oven. Remove from oven and place on a wire rack.

4. Let cool completely before putting it in refrigerator. Refrigerate several hours, preferably overnight. 

*If you're baking with 10" form, double all ingredients

**This helps the blueberries to stay afloat in the batter by absorbing some of the juices released by the berries during baking and keeps them evenly distributed instead of sinking to the bottom.