Preheat and set the oven temperature to 250°c or 482F.
Line the bottom of a 10” springform tin with greaseproof paper. Grease the sides of the tin with butter; set aside.
Blitz the digestive biscuits until it resembles breadcrumbs.
Cut butter into cubes and place in a small saucepan and melt under a low heat.
Add the melted butter in to the biscuit crumble and mix well until it resembles wet sand.
Line the tin evenly with the crumble base mix by patting it down lightly with a back of a spoon. Do not push down too hard or the base will be hard to cut through. Once the bottom is lined, set it aside and make the filling.
In a large deep bowl, add the cream cheese and a pinch of salt. Gentle beat the cheese with an electric whisk for a 30 seconds or until the cheese are mixed together.
Slowly add the sugar in the bowl with the cheese and whisk in a low setting until the sugar is fully incorporated. Add vanilla essence or vanilla seeds.
Slowly add in the flour bit by bit in to the bowl and whisk well.
Add the cream and lemon juice in to the mixture whisk on the lowest setting for 1-2 minutes until it resembles a very thick creamy mixture.
Add eggs one by one in the mix and whisk on a low setting.
Once your mixture resembles like a thick milkshake, add the blueberries and mix well with a spoon.
Pour the mixture in to the prepared tin, shake gently to even the mixture out.
Place the cake in the hot oven for 10 minutes.
After 10 minutes, open the oven and let some heat escape for a few seconds. Reduce the oven temperature to 90°c (194F) close the oven and continue cooking the cake for another 40 minutes.
After 40 minutes, turn the oven off, and leave the cheesecake in the oven for as long as you can.
We usually leave it for an hour or two. This will avoid the cheesecake from cracking.
While you’re waiting for the cheesecake to cool make the coulis by adding the fruit and sugar in tho a small saucepan with 100ml of water.
Bring to the boil, then simmer for around 20-30 mins until the fruit is soft. Remove from the heat and leave to cool.
Once cooled add the contents of the pan into a blender, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon.
Once you take the cheesecake out of the oven chill preferably over night. Serve with the coulis and ENJOY!