Ingredients:

  • 8 oz (225 g) Digestive Biscuits (or Graham Crackers)
  • 4 oz (115 g) Unsalted Butter, melted
  • 1 Tbsp (15 g) Granulated Sugar (optional, for crust)
  • 2 lbs (900 g) Full-Fat Cream Cheese, fully softened
  • 1 ½ cups (360 ml) Heavy Whipping Cream, cold
  • 1 cup (120 g) Icing Sugar (Powdered Sugar), sifted
  • 1 tsp (5 ml) Vanilla Extract
  • 1 Tbsp Fresh Lemon Zest
  • 12 oz (340 g) Blueberries, fresh or frozen
  • ½ cup (100 g) Granulated Sugar (for compote)
  • 1 Tbsp (15 ml) Lemon Juice (for compote)
  • 2 Tbsp (30 ml) Water
  • 1 tsp (5 g) Cornflour (Cornstarch)

Instructions:

  1. Combine blueberries, compote sugar, and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer, crushing some berries slightly to release juices.
  2. Whisk the cornflour and water together to form a slurry. Pour into the simmering berries and stir constantly for 1 minute until the sauce thickens and becomes glossy.
  3. Remove from heat and transfer 2/3 of the compote to a bowl to cool completely (for topping). Reserve the remaining 1/3 for swirling into the filling (optional).
  4. Pulse the digestive biscuits and sugar (if using) in a food processor until fine crumbs form, or crush them manually.
  5. Pour the melted butter over the crumbs and mix until evenly moistened, resembling wet sand. Press firmly and evenly into the base of a 9-inch springform pan. Place the pan in the freezer for 15 minutes.
  6. In a large bowl, whisk the cold heavy cream until stiff peaks form. Set aside.
  7. In a separate large bowl, beat the room-temperature cream cheese, sifted icing sugar, vanilla, and lemon zest until absolutely smooth and lump-free (1–2 minutes). Do not over-beat the cheese.
  8. Gently fold the whipped cream into the cream cheese mixture using a large rubber spatula in three stages until just combined. If desired, gently swirl the reserved 1/3 portion of the cooled compote into the filling.
  9. Spoon the creamy filling over the chilled crust and smooth the top. Cover loosely and refrigerate for a minimum of 6 hours, or ideally, overnight, until the cheesecake is firm.
  10. Run a thin, warm knife around the edge of the pan before carefully releasing the springform ring. Top the cheesecake with the remaining chilled blueberry compote just before serving.