Blueberry Cheesecake | Baked Cheesecake

This one I definitely recommend trying! I feel like maybe my voiceover instructions were not so clear so i’ll add some further tips and info here just to clarify the process.
Tin size: 8 inch
You can use a regular spring form or loose bottom tin - you’ll need to wrap the outside of the tin in foil so that no water can seep in through the bottom - last thing you want is a soggy cheesecake crust!
Oven temp: 150c fan / 170c no fan / gas mark 3
Bake time: 1 hour then turn oven off and leave in oven for another hour with the door closed. Take out after this and refrigerate overnight.
You can use fresh blueberries for the topping but you may need to add more water when reducing so that they dont burn & stick to your pan.
Ingredients:
For cheesecake:
-75g unsalted butter
-125g digestive biscuits
-450g cream cheese (room temp)
-125g sugar
-2 large eggs (room temp)
-1 tbsp vanilla bean paste / extract
- 160g soured cream (room temp)
For blueberry topping:
-50g sugar
-1 tbsp cornflour
-2 tbsp water
-225g + 100g frozen blueberries
- juice of 1/2 a lemon
If you’re not sure about anything, feel free to ask in the comments below.
Enjoy
Rai x
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[@sxxx8979]

Firsttttttt ❤ so happy to see you upload a baking video after ages because all your bakes are amazing!! Hope you're well sis x

[@BakeWithRai]

Wohoo!! Thank youu!! I’m doing good. Hope you’re well too!