2 cups (190 grams) of Digestive biscuits (Blend whole cookies in a food processor
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
Knead all the ingredients together until they become cookie dough
1 kg Philadelphia cream cheese. (Room temperature)
1 cup (200 grams) castor sugar
3 tablespoons (40 grams) all purpose flour
5 large eggs. (Room temperature
1/3 cup (80 ml) whipping cream
1 tablespoon fresh lemon juice
1 teaspoon vanilla essence
½ teaspoon of salt
Canned blueberry paste. Alternatively, you can use strawberry paste.
Grease spring form pan with butter. Make sure that the spring form pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools
Press the cookie dough evenly over the bottom and about 2cm up the sides of the spring form pan. Cover and refrigerate while you make the filling.
For Cheesecake Filling:
In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on low speed until smooth. Scrape down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape the sides of the bowl again. Add the whipping cream, lemon juice, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling.
Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
Brush the sides of the cheesecake with melted chocolate.
Spread the blueberry paste on top of the cheesecake and refrigerate it again for another hour at least. (If the top of your cheesecake still cracks, the blueberry topping will hide them)