Blueberry Cheesecake.

Blueberry Cheesecake
For the crust:
120 grams crushed biscuits
1 tablespoon brown sugar
75 grams melted butter
Bake for 10 minutes. Set aside to cool. Chill in the fridge once cooled.
For the cheesecake batter:
280 grams cream cheese
60 grams sour cream
1 egg
Vanilla extract
120 grams condensed milk
1 tablespoon cornstarch
Line the bottom and sides of a 7-inch baking pan with wax or baking paper. Bake the cheesecake in a water bath at 180 degrees for 50-60 minutes. The time of baking may vary depending on your oven. The cheesecake is done when the surface of the sides is firm but the center is still a bit jiggly. The center will firm up as it cools.
A leakproof method that I use: I usually place the cheesecake pan in a much larger pan, and both pans go into my roasting pan. Pour boiling water into your roasting pan.
After baking, leave the cheesecake inside the oven, just leave the oven door a little open. Once cooled, chill the cake overnight.
In this video, I used non-dairy whipping cream for piping the border using 1M tip. You may use heavy whipping cream with the sweetener of your choice. You may use powdered sugar or condensed milk.
Thank you for watching this video. Happy baking!
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