Classic Cheesecake With Blueberry Topping - cooking recipe

Ingredients

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

Preparation

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\u00b0F. 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.