ADVERTISEMENT
Base: Crush the biscuits into fine crumbs and mix with melted butter. Press into the base of a springform pan (20 cm). Chill in the fridge for 20 minutes.
Filling: Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth. In a separate bowl, whip the cream until stiff peaks form, then fold into the cream cheese mixture. Pour over the chilled base and smooth the top. Refrigerate for at least 4 hours or overnight.
Topping: In a small saucepan, heat blueberries, sugar, and lemon juice over medium heat until the berries release juice. Stir in cornstarch mixture and cook until thickened (2–3 minutes). Cool completely, then spread over the cheesecake before serving.
Serving and storage tips:
ADVERTISEMENT
