Blueberry Cheesecake

Ingredients for Base:

110g butter, diced
200g digestive biscuits, finely crushed
2 tbsp brown sugar
50g almond flakes, toasted

Ingredients for Filling:

500g cream cheese, diced
30g butter
120g Castor sugar
120g lemon zest grated from 1 lemon
1 lemon, squeeze out the juice
30g cornflour, shifted
300ml whipping cream
4 eggs. lightly beaten
150g blueberry jam

Ingredients for Topping:

1 tsp gelatine powder
30ml water
150g blueberry jam


Method for base:

1. Melt butter in pan over low heat, stir in digestive biscuits, sugar, almond flakes and mix well. Fry till fragrant.
2. Press into a greased 23cm springform or false bottomed cake pan with the back of a metal spoon or  your hand.
3. Cover cake pan and refrigerate for 30 mins. 
4. Preheat oven.

Method for filling:

1.  Beat cream cheese and butter till smooth. Add sugar, lemon zest, lemon juice and cornflour. Beat till smooth and add cream to blend till mixture thickens.
   
2. Pour in eggs slowly and mix till just combined.
3. Pour half the filling on biscuit base and spoon some blueberry jam carefully and randomly on filling. 
4. Pour remaining filling over. Place cake pan in a water bath.
5. Bake for 1 hour or till filling is set around the edge but still slightly soft in the centre.
6. Turn oven off. Leave cake closed, remove the water bath from oven.
7. Let cake to cool completely in oven with door agar. Cover cake pan.
8. Refrigerate for at least 6 hours.

Method for topping:

1. Sprinkle gelatine on water. Leave for  5 mins and stir over low heat till mixture is clear.
2. Stir in blueberry pie. Remove cheesecake from pan and spread topping over cake.