Silky Blueberry Cheesecake

A luscious and creamy cheesecake with a smooth texture, layered perfectly with a fresh and tangy blueberry compote for a delightful fruity finish.

Steps

1. Mix crushed digestive biscuits with melted butter and press into the base of a small serving glass. 2. In a bowl, beat cream cheese, sour cream, sugar, and vanilla extract until smooth. 3. Add the egg yolk and mix until fully combined. 4. Pour the cream cheese mixture over the biscuit base and chill in the fridge for at least 2 hours. 5. Meanwhile, make the blueberry compote: heat blueberries, sugar, and lemon juice in a small saucepan over medium heat until the berries burst and mixture thickens, about 5-7 minutes. Let cool. 6. Spoon the cooled blueberry compote gently over the set cheesecake layer. 7. Serve chilled and enjoy your silky smooth blueberry cheesecake.

50g cream cheese 20g sour cream 15g sugar 1/4 tsp vanilla extract 1 small egg yolk 20g digestive biscuits, crushed 10g unsalted butter, melted 50g fresh blueberries 10g sugar (for compote) 1 tsp lemon juice