Blueberry Cheesecake
7 oz (200g) digestive biscuits or graham crackers, turned into crumbs
2 tbsp (30g) sugar
2 oz (60g) unsalted butter, melted
Mix to combine
8 inch (20cm) springform pan, lined with parchment paper
Press crumb mixture
Bake at 350°F (180°C) for 10-13 minutes
Let cool
2 cups (300g) fresh blueberries
2 tbsp (30ml) lemon juice
2 tbsp (30g) sugar
¼ cup (30g) all-purpose flour
Toss to coat
1/2 cup (50g) oats
1/2 cup (65g) flour
1/3 cup (70g) sugar
mix to combine
1/4 cup (60g) butter, melted
Incorporate butter until crumbly
Set aside
25 oz (700g) cream cheese, room temperature
1/2 cup (100g) sugar
½ tsp (2g) salt
lemon zest from 2 lemons
1 tbsp (10g) flour
Mix to combine
3 large eggs, room temperature
Add one egg at a time
1 tsp (5g) vanilla extract
2/3 cup (160g) sour cream
Mix to combine
Pour the cream cheese mixture over the prepared crust
Gently spread the blueberries on top
Sprinkle the oat topping over the blueberries
Bake at 300°F (150°C) for 1 hour
Turn off the heat and leave it another hour in the oven
Let cool to room temperature Refrigerate overnight
Dust with powdered sugar