Berry Cookie Base Cake (Print Version)
# Ingredients:
→ Cookie Base
01 -
250g crushed graham crackers or digestives
02 -
2 tablespoons white sugar
03 -
75g butter, melted down
→ Blueberry Mix
04 -
300g plump blueberries
05 -
1 tablespoon white sugar
06 -
1 tablespoon plain flour
07 -
2 teaspoons fresh lemon juice
→ Crumble Layer
08 -
110g plain flour
09 -
80g soft brown sugar
10 -
70g butter, melted down
→ Cheesecake Mix
11 -
800g softened cream cheese, left out of fridge
12 -
260g white sugar
13 -
200g room temperature sour cream (18%)
14 -
1½ tablespoons cornflour
15 -
2½ teaspoons vanilla flavoring
16 -
4 large eggs
# Instructions:
01 -
Heat your oven to 160°C/325°F regular setting. Put parchment on the bottom of a 23cm/9-inch springform tin. Crush cookies and sugar together in your food processor until they're like sand. Pour in the melted butter and mix until it sticks together. Pack the mix firmly on the bottom and sides using a glass. Pop in the oven for 10 minutes, then let it cool enough to touch. Keep the oven running.
02 -
Take a small bowl and throw in the blueberries, sugar, flour, and lemon juice. Stir everything until the flour disappears completely. Put aside for now.
03 -
In another bowl, combine the flour with brown sugar. Drizzle the melted butter on top and use a fork to mix until you get small lumps with no dry bits showing. Set this aside too.
04 -
With your mixer on low, beat the cream cheese for about a minute. Add the sugar and mix another minute on low. Clean the sides of the bowl and give it 30 more seconds of mixing.
05 -
In a separate small bowl, stir the sour cream and cornflour till smooth. Add this to your cream cheese along with the vanilla. Mix slowly until everything's blended. Drop in the eggs two at a time, mixing slowly until they disappear into the batter. Scrape down the bowl once more and mix briefly for an even texture.
06 -
Pour your cheesecake mix into the crust. Sprinkle the blueberry mix evenly across the top, then scatter the crumble over everything. Put your springform tin inside a 30cm/12-inch cake tin, then place both inside a bigger roasting tray. Fill the outer tray with hot water. You can also wrap the springform in three layers of foil and put it straight in the water bath. Bake for about 1 hour and 20-30 minutes until the middle jiggles slightly when you shake it gently.
07 -
Switch off the oven, crack the door open a bit, and let the cheesecake sit in there for an hour. Take it out of the oven and water bath. Let it cool completely on a rack for an hour at room temp, then stick it in the fridge for at least 6 hours or better yet, overnight before you cut into it.
# Notes:
01 -
You'll get better results if you weigh your stuff in grams with a digital scale instead of using cups.