Ingredients
250g packet Custard Cream biscuits
100g unsalted butter, melted Whipped cream, to serve
Filling
2 x 250g packets cream cheese, chopped, at room temperature
3⁄4 cup caster sugar
2 tsps vanilla extract
3 eggs
300ml tub thickened cream
1⁄4 cup custard powder
125g punnet fresh blueberries
Blueberry Sauce
2 cups frozen blueberries
1/3 cup caster sugar
Method
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Invert base of a 22cm round springform pan (base measures 21cm). Grease and line base with baking paper.
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Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and three-quarters of the way up side of prepared pan. Refrigerate while preparing the filling.
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To make the filling, process cream cheese, sugar and vanilla in the same, clean food processor until smooth. Add eggs, one at a time, processing until combined. Add cream and custard powder. Process until smooth. Pour into biscuit crust. Sprinkle with blueberries. Place on an oven tray.
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Cook in a moderately slow oven (160C) for about 45 minutes, or until just set (filling will still be wobbly in centre). Turn oven off. Cool in oven 1 hour with door ajar. Remove from oven. Cover and refrigerate overnight.
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To make the sauce, combine blueberries, sugar and 1/3 cup water in a medium saucepan over a medium heat. Cook, stirring until sugar is dissolved. Bring to boil. Gently boil for
3 to 5 minutes, or until slightly thickened. Remove from heat. Cool slightly. Press through a sieve over a heatproof jug. -
Remove side of pan. Transfer cheesecake to a serving plate. Serve topped with whipped cream and blueberry sauce.
