Blueberry cheesecake

In Estonian
I baked blueberry cake and idea I got from BBC Good Food magazine July 2018 issue.


Original recipe:
https://www.bbcgoodfood.com/recipe/blueberry-swirl-cheesecake


I changed a little bit ingredient amounts, some ingredients and baking tin. So my final result is here:

Recipe:

200 g digestive biscuits
100 g melted butter
150 g sugar- my cake was a little bit too sweet for my taste - so if you like less sweet too - you can reduce the amount of sugar
100 g wild blueberries
1 tsp corn starch
400 g unflavoured full fat cream cheese
200 g cream cheese with vanilla taste
2 tbsp wheat flour
1 tsp vanilla extract
2 pcs eggs
100 g sour cream

Heat the oven to 200 C. Take cake tin with 20 cm diameter and line it with baking paper.
Crush the biscuits and mix with melted butter. Press the biscuit-butter mix to the bottom of cake tin. Bake about 10 minutes and cool completely.

Mix blueberries with corn starch and 25 g of sugar. Crush some blueberries with fork, so you will get a little liquid, where you can boil the berries. Cook in low heat until you will get a thicker consistency ( some blueberries could stay whole, then you will more effective final result). Cool down.

Mix cream cheese with handmixer until even. Add leftover sugar and whip more. Add flour, vanilla extract, eggs and sour cream. Whip until you get a nice and even mix.

Pour half of the cream cheese mix over the prebaked biscuits. Cover cream cheese with half of blueberry filling. Pour over with second half of the cream cheese filling. Do it very carefully, as you need to get a nice white upper layer. Drizzle leftover blueberry filling to the top of cake and using wooden stick make a nice pattern to the cake.

Bake cake in the oven 200 C and 10 minutes. Lower the oven temperature to the 110 C and bake in this temperature ca 1 hour. 
Take the heat off and keep the cake in the oven 1 hour- the oven door should be closed.
Open the oven door and cool the cake in oven for 1 hour.
Take the cake out of oven and let it cool completly to the room temperature.
If it is cooled down then put it to the refridgerator and keep it overnight in refridgetrator.
Result will be nice and creamy consistency, what melts in your mouse 😊