Lemon Blueberry Cheesecake Ingredients

300 gms graham crackers/digestive/lotus biscuits3-4 tbsp sugar (omit if using lotus biscuits)80 gms butter1/4 tsp cinnamon powderPinch of salt900 gms cream cheese1 cup sugar160 gms sour cream3 tsp vanilla extract2 t0bsp lemon zest2 tbsp lemon juice2 eggs, 1 egg yolk

Instructions

Preheat the oven to 1800C. Grease a 9inch springform cake tin & cover it with 2 layers of foil.Crumb the biscuits,melt the butter & mix it with sugar, cinnamon & salt.Press firmly into the bottom of the cake tin & bake for 10 mins.In a large bowl, beat the cream cheese & sugar with a mixer/hand mixer for 2-3 mins until creamy.Now add the sour cream, vanilla, lemon zest & juice. Mix until incorporated (3-4 mins)Add the eggs one at a time, mixing after each egg. Scrape the sides & mix for another 2 mins.Pour the cheesecake filling into the springform pan & wiggle until smooth.For the water bath:Prepare boiling hot water & a baking tray/pan with depth that can accommodate the cake tin.Now place the cake tin in the baking tray into the oven & carefully pour the hot water until it reaches half of the cake tin.Bake the cheesecake at 1700 for 1 hour 15 mins.Allow the cheesecake to cool in the oven for another hour.Refrigerate overnight or atleast 6 hours. Serve with toppings of your choice. Enjoy!