Blueberry Cheesecake (Print Version)

# Ingredients:

01 - 200g Marie crackers or 28 Graham crackers.
02 - 120g (8 Tbsp) butter, melted.
03 - 500g (1 lb) cream cheese, very soft.
04 - 2 Tbsp flour.
05 - 1 tsp vanilla.
06 - 1/2 cup sour cream (or yogurt).
07 - 1 1/2 cups sugar.
08 - 1 lemon zest (optional).
09 - 3 eggs, room temp.
10 - 250g (8 oz) blueberries.
11 - 375g (13 oz) blueberries.
12 - 2 Tbsp lemon juice.
13 - 1/2 cup sugar.
14 - 1/2 tsp vanilla.
15 - 1 1/2 tsp cornstarch.
16 - 2 Tbsp water.

# Instructions:

01 - Heat oven to 320°F (or 280°F fan). Put rack in middle.
02 - Flip base of 8" springform pan upside down. Put parchment paper on it, clip back in. Grease and line sides too.
03 - Crush crackers into crumbs. Mix with melted butter until wet like sand.
04 - Press into pan bottom and a bit up sides.
05 - Beat cream cheese just 20 seconds till smooth. Mix in flour.
06 - Add vanilla, sour cream, sugar, lemon zest. Add eggs one at a time - don't overmix.
07 - Fold in 250g blueberries. Pour into pan.
08 - Bake 70 mins until light gold on top. Cool 2 hours in oven with door cracked.
09 - Put in fridge 4 hours or overnight.
10 - Cook 1 cup berries with vanilla, sugar, lemon juice - about 7 mins till syrupy.
11 - Mix cornstarch with water, stir in to thicken. Add rest of berries.
12 - Let cool, spread on cold cake. Chill again till set.

# Notes:

01 - Marie or Graham crackers work best for crust.
02 - Make sure cream cheese is really soft.
03 - Fresh or frozen berries both work.
04 - Keeps 4 days in fridge.

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