Easy Blueberry Cheesecake

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

subheading: For cheesecake base:

220 g (2 ¼ cups) finely crushed digestive biscuits (You can also use graham crackers. If you need the cheesecake to be gluten-free, you can use gluten-free digestives or rich tea biscuits, or other gluten-free cookies/biscuits of choice.)

65 g (½ stick ½ tbsp) unsalted butter, melted

subheading: For blueberry cheesecake filling:

600 g (2 ⅔ cups) full-fat cream cheese, room temperature (I used Philadelphia cream cheese.)

115 g (½ cup) full-fat plain or Greek-style yoghurt, room temperature (You can also use sour cream.)

150 g (¾ cup) caster/superfine sugar

15 g (2 tbsp) cornstarch

zest of 1 lemon

3 UK medium/US large eggs, room temperature

½ tbsp lemon juice

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

250 g (2 cups) fresh blueberries

subheading: For blueberry sauce:

250 g (2 cups) fresh or frozen blueberries (Note that frozen blueberries might end up a bit softer and mushier than fresh ones.)

50 g (¼ cup) caster/superfine or granulated sugar

1 tbsp lemon juice

Directions at theloopywhisk.com

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