Baked Blueberry Cheesecake

Combine cream cheese cream powdered sugar and vanilla in a bowl. Place shelf in middle of oven.

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Bake for 1 hour then turn off the oven and leave to cool completely in the oven this should help stop cracks from forming.

Baked blueberry cheesecake. Turn the base UPSIDE DOWN Note 4 butter. Pour the cream cheese mixture over the hot crust. Bake until set and fragrant 8 to 10 minutes.

In a large bowl stir together gingersnap crumbs melted butter and ¼ teaspoon salt until well combined. Take a knife and swirl the blueberries throughout the cream cheese. Spoon the reserved blueberries over the cream cheese mixture.

Pour cream cheese mixture into crust and spread until even. Drizzle the blueberry mixture over and ripple with a knife. Remove from the oven and leave to cool down completely before transferring to fridge to set.

Pour over the biscuit base. Pour the filling on top of the crust. To make the filling drain and rinse the cashews.

Bake for 45 minutes until the edges of the cheesecake. Using a small straight-sided measuring cup press mixture into bottom of prepared pan. Reduce the temp to 140 degree Celsius and bake for 35 to 45 minutes.

Get a 20cm8 springform cake tin. Place in a high-powered blender with the remaining ingredients and blend until very smooth. Switch off the oven and leave it cooling down in the oven with the door open for another 30 minutes.

Refrigerate at least two hours. Let cool on a wire rack for 30 minutes. Bake the cheese cake in a water bath in an oven for 10 minutes.

Switch off the oven and keep the door closed for 2 hours. Remove from the oven and. Preheat oven to 160C320F 140C fan.

Beat with a mixer until completely creamy and the mixture is stiff. Pour over the top of the blueberries and then bake in the oven for 40 minutes or until it is a pale golden-brown and only wobbles slightly when you gently shake the tin. Bake for 45 minutes on 180C 350F until set.

Use 34 of the compote to top the cheesecake layer and save some for later.

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