.Thermomix Cooking - Blueberry Cheesecake.

We went blueberry picking a few weeks ago.  It was loads of fun and sooo cheap - only $6 per kilo (as opposed to $25-$30 per kilo in the supermarket!) and soooo big and juicy and delicious.  So now we have a freezer full of them!  On my birthday, I was craving cheesecake so made a yummy blueberry cheesecake for our family birthday celebration on Sunday.  I found this recipe online and converted it to the thermo.  It was really easy and so tasty - far exceeded my expectations!  I used frozen blueberries, but of course you could use fresh aswell.

Blueberry Cheesecake

 For the base:
200g plain sweet biscuits
70g butter
2 tsp cinnamon
35g brown sugar


For the filling:
500g cream cheese
250g sour cream
140g sugar
2 eggs
1 tsp vanilla
1 Tbs lemon juice

For the topping:
110g sugar
1 Tbs cornflour
1/2 tsp cinnamon
60g water
30g lemon juice
400g blueberries

To make the base:
Place biscuits in bowl, crush on speed 8 for 5 seconds.  Remove.
Place butter in bowl, cook on 100 degrees, speed 2 for 1 1/2 minutes or until melted.
Add crushed biscuits, cinnamon and brown sugar to melted butter.  Mix on speed 5 for 10 seconds or until combined.
Press into greased springform pan and chill in the fridge.

To make the filling:
Place all ingredients into bowl, beat for 15 seconds on speed 5 until just blended.  Pour into pan and bake in moderate oven for 25-30 minutes until sides of cheesecake are set, but centre jiggles when moved.  Cool for 1 hour at room temperature.

To make the topping:
Place 200g blueberries and all other ingredients into bowl.  Cook on 100 degrees, speed 2 for 6 minutes.  
Add remaining 200g blueberries, mix on speed 1 for 5 seconds.
Pour blueberry mixture over cheesecake.
Chill in fridge overnight.