Blueberry cheesecake ❤️ Crust: 3 1/2 cup Digestive biscuits 1 pinch of salt 1/2 cup butter Batter: 21 oz cream cheese 1/2 cup sugar 2 tsp vanilla extract 1 pinch of salt 2 eggs 1 1/2 tbs cornstarch 1/2 cup heavy cream Blueberry compote: 2 cups blueberry 1 cup sugar 2 tsp lemon extract Cornstarch slurry: 1 tbs cornstarch 2 tbs water - [ ] Bake cheesecake on 250 for 3 hours h - [ ] Remove from oven and leave to completely cool. - [ ] Refrigerate for 8 hours or overnight.
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