1. Preheat oven to 170°C (150°C fan forced).
2. Process biscuits in a food processor until they resemble fine breadcrumbs. Add the melted butter. Combine well in a bowl, then transfer to a greased and baking paper lined ring tin. Press well evenly into the base of the tin and set in the refrigerator whilst making the filling.
3. Clean your food processor then add in cream cheese, caster sugar, 150ml of the pouring cream (reserve the rest for the top of the cake later), lemon zest, lemon juice and vanilla extract.
4. Add eggs one at a time and process until combined.
5. Pour into the baking tin and scatter the blueberries over the top, distributing evenly.
6. Bake for approximately 1 hour until cheesecake is just set, still wobbly in the centre. Cool completely for another hour or two in the oven with the door open.
7. Refrigerate overnight in the tin – do not remove from the tin. In the morning, remove cake from its tin, dust with icing sugar and scatter fresh
blueberries over the top.
8. Serve with the remaining cream (whipped to soft peaks).
Recipe & Photography by Yvonne Baldan, Sutherland Shire Cooking School.
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