biscuits

first of all you wanna crumble your biscuits, place them in a plastic bag or on a food processor. I use my blender, 10 seconds and theyre perfect.. if you are using a bag you wanna seal it and make sure there’s no air inside. Use a rolling pin and apply light pressure into the biscuits.

butter

melt the butter in the microwave or the stove and combine it with the crushed biscuits. Make sure the butter its melted but not hot or it will affect the texture of the crust.

Prepare the pan or mold you're gonna use make sure its dry and clean. Lightly grease the inside of the pan, i like to use no stick cooking spray/ cake pan spray/ baking spray.

Pour the crumbled biscuits mixed with butter into the pan and evenly distribute it across the bottom, you can use a spoon, your fingers or a glass to apply pressure. Now place it in the fridge or freezer to chill and set.

Make sure you are using room temperature ingredients. In a large bowl you wanna combine he room temperature cream cheese (you can also use mascarpone cheese), condensed milk, eggs, vanilla, granulated sugar, cornstarch and heavy cream.

Mix all the ingredients for a couple minutes until they are well combined and there are no lumps remaining, If you notice any lumps you can use a blender to further blend the mixture until it becomes smooth.

Once the mixture is smooth and free of lumps you can pour it into the chilled crust.

You can use frozen or fresh blueberries for this step it really doesn’t matter. If they’re fresh make sure you wash them throughly and remove any stems or leaves. Pat dry with paper towel.

In a pan pour the blueberries, granulated sugar and the juice of half a lemon. Stir to Make sure the blueberries are coated with the rest of ingredients. Place the pan over medium heat and bring it to boil. Its probably gonna take you about 15 minutes. Make sure to stir constantly to prevent sticking and burning.

Spread some of the blueberry jam into the cheesecake and mix a little you can also add some fresh blueberries too. You wanna bake it at 160 C / 320 F for about 1h / 1h 15 minutes. After 1h you can insert a toothpick into the center of the cheesecake. If it comes out clean or a few moist crumbs the cheesecake is done. If you insert the toothpick and it comes out with wet batter leave it some extra minutes.

Allow it to set overnight or at least 6 h in the fridge.

Once its fully chilled you can spread the blueberry jam on top of the cheesecake, ensuring it covers the entire surface evenly. Make sure you’re not pressing too hard or the cheesecake is gonna break. Take your time and be careful.

We cut it into 6 pieces and decorated each of them individually using blueberries and mint. This cheesecake is best enjoyed when its cold resulting in a velvety and creamy texture. The cold temperature also enhances the flavors and makes each bite more satisfying.