Blueberry Cheesecake

Before baking

Ingredients:

Crust:  
135g Granita biscuits
45g melted butter

Filling:
350g cream cheese, softened
70g caster sugar
10g corn starch
pinch of salt
2 egg
50g plain yogurt
zest of 1 lime
1/2 tbsp lime juice


Berry Sauce:  (Cook under low heat until sugar dissolves.  Simmer for 1 min)
130g fresh blueberries
90g sugar
1 tbsp lemon juice (Meyer lemon)
10g cornflour + 1 tbsp water

1. Greased and lined an 18cm spring form pan.  Preheat oven to 160 degrees C.
2. Beat cream cheese on low speed until smooth and creamy.
3. Beat in sugar, salt and cornstarch until combined.
4. Add in eggs, one at a time and beat until incorporated.
5. Beat in lime zest, yogurt and lime juice until combined.
6. Pour cream cheese mixture into the crust.  Spoon blueberry sauce over and swirl with a toothpick.
7. Bake in water bath  at 160 deg C for 15 mins.  Reduce oven temperature to 120 deg C and bake for a further 30 mins. (Cheesecake should be firm and slightly wobbly at the centre).  Allow to cool in the oven with door ajar for about 1 hour.  
8. Cover cheesecake and refrigerate overnight.