Bluberry Cheescake

INGREDIENTS:
300g digestive biscuit
150g unsalted butter
250gcaster sugar
200g blueberry
800g cream cheese
80g plain flour
2 tsp vanilla extract
2 eggs

METHOD:
Crumb the biscuits with butter (melted before) and press it in to the tin (about 30x20cm) enough strongly to create the base of our cake.
Leave cool in the fridge for about 1hour.

In a pan melt 30g of sugar with the blueberry and dissolve the sugar.
Meanwhile the sauce is cooling down, whisk the cream cheese with the remaining sugar, eggs and vanilla.
The result must be a smooth.

Now you can add half of the blueberry sauce and stir with a spoon and than add the cream on top of the biscuit base made before.

Bake for 40 minutes at 110°C.
Turn off the oven and leave it inside the oven for about 1 hour.

Aftwr that is pecfectly cool leave it 4 hours in the fridge at least.

To garnish the cake before serving use the other half of blueberry sauce cooked with sugar.

You can cut pieces or slice.

Is possible to freeze the cheescake up to 3 weeks.

The picture is an exemple of how you can serve it.

Enjoy all and let me know how you did