crust

1. Add all the biscuits into a food processor and pulse until they become a fine powder with no large pieces remaining.

2. Melt the butter completely, then pour it into the crushed biscuits. Mix until the texture resembles wet sand and holds together when pressed between your fingers.

3. Pour the biscuit mixture into your 16 cm x 10 cm (6.3 x 4 inches) or 17 cm x 8 cm (6.7 x 3.1 inches) springform pan. Using the back of a spoon or a small glass, press the crust firmly into the bottom and slightly up the sides to create an even layer.

4. Place the prepared crust in the freezer while you prepare the blueberry jam layer to ensure it firms up and holds its shape later.

blueberry jam

1. In a microwave-safe bowl, add the blueberries along with granulated sugar. Mix well to coat the berries evenly.

2. Microwave the blueberry mixture for about 1.5 minutes, pausing at least twice to stir gently. This prevents burning and helps the sugar dissolve evenly.

3. Be careful when handling the bowl as the jam will be very hot and bubbling. If your bowl is too small, the mixture might bubble over, so always choose a larger bowl to avoid spills and burns.

4. Let the blueberry jam cool slightly for a few minutes.

5. Pour half of the cooled blueberry jam over your prepared biscuit crust and spread it evenly using a spoon or offset spatula.

6. Return the pan to the freezer while you prepare the cheesecake filling. This keeps the crust and jam layer firm.

cheesecake filling

1. In a large mixing bowl, add the cornstarch first, then pour in half of the heavy whipping cream. Whisk until completely smooth with no lumps remaining. This step is crucial to prevent lumps in your final cheesecake batter.

2. Pour in the remaining heavy cream and mix to combine smoothly.

3. Add your room temperature cream cheese to the bowl. Start mixing with a spatula to break down the cream cheese gently without incorporating too much air, ensuring a dense and creamy texture.

4. Switch to a whisk once most lumps are gone and continue mixing until everything is fully incorporated and smooth.

5. Add the eggs one at a time, whisking well after each addition to fully incorporate each egg into the batter before adding the next.

6. Add the granulated sugar and mix until everything is well combined into a smooth, creamy batter.

7. If desired, fold in some fresh or frozen blueberries, but keep in mind they will create blue streaks throughout the cheesecake.

bake

1. Carefully pour the prepared cheesecake filling into your crust-lined pan.

2. Preheat your oven to 180°C (350°F) while you prepare the final setup.

3. Bake the cheesecake for 50 minutes to 1 hour, or until the center is set but still slightly wobbly when you gently shake the pan.

4. Turn off the oven and leave the cheesecake inside for an additional 20 minutes to allow it to finish setting gently.

5. Slightly open the oven door to let the cheesecake cool down gradually for another 20-30 minutes. This helps prevent cracks.

decorate

1. Refrigerate the cheesecake for at least 4 hours, but for best results, leave it to chill overnight to fully set and develop its flavour.

2. Once set, decorate the top with the remaining blueberry jam, spreading it evenly, then garnish with fresh blueberries for an extra refreshing and elegant finish.

3. Your blueberry cheesecake is now ready to slice, serve, and enjoy with your family and friends.