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Categories:
flour baking powder sugar butter eggs cream cheese vanilla cornstarch milk lemon apple juice blueberries
Viewed: 52 - Published at: 8 months agoIngredients
- 1 3/4 cup all-purpose flour + 2 tbsp
- 2 tsp baking powder
- 1 cup granulated sugar + 2 tbsp
- 1 1/3 cups butter, cold and cubed
- 3 None eggs, beaten
- 1 1/2 lb cream cheese
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 3/4 cup milk
- 1 None lemon, juiced
- 1 cup apple juice
- 1/3 lb blueberries
Method
- Sift flour and baking powder into a bowl then add 1/3 cup granulated sugar. Cut in 3/4 cup butter until crumbly then add 1 egg. Turn out onto a floured surface and knead until smooth. Wrap in plastic wrap and chill for 30 mins.
- Roll dough out on a lightly floured surface to a 13 inch disc and use to line the base and up the sides of a 10 inch springform pan. Chill.
- Preheat oven to 325°F. Melt remaining butter and let cool. Whisk cream cheese, vanilla extract and 2 tsp cornstarch with remaining sugar and eggs until smooth. Whisk in melted butter, milk and lemon juice. Transfer to prepared pan and bake for 1 hour 15 mins until filling is just set. Turn off oven and let cheesecake cool in oven.
- Meanwhile, mix remaining cornstarch with a little apple juice until smooth. Place remaining juice in a pan and heat gently. Add cornstarch slurry and simmer, stirring, until thickened. Add blueberries and simmer for 1 min. Cool slightly then pour over cheesecake.
