Preheat your oven to 220C/200C Fan and find your 8″/20cm Deep Springform Tin.
Blitz your biscuits in a food processor until a fine crumb, pour in the melted butter and blitz again till combined. Press down firmly and refrigerate for now.
In a stand mixer with the whisk attachment, mix the cream cheese for a couple of minutes till loose (on a slow speed) and then gradually add in the sugar and flour still on a slow speed.
I weigh my sugar and flour into the same bowl and then spoon a bit in making sure each spoonful is incorporated fully before adding another!
Add in the Lemon Zest and Lemon Juice. Gradually pour in the eggs whilst still whisking slowly with the same idea above with the sugar (I.e. add in a bit and wait until it is incorporated fully before adding more.)
Fold through the soured cream/creme fraiche, and blueberries and pour into the tin carefully – bake in the oven for 10 minutes at 220C/200C Fan and then reduce the oven temperature to 110C/90C Fan and bake for a further 25-30 minutes.
Leave the cheesecake to cool in the oven with the door slightly ajar for 2 hours.
Once cooled, wrap the cheesecake (still in the tin) in foil and refrigerate overnight. Once chilled overnight, use a knife to run around the edges of the tin and carefully remove from the tin.
To decorate, I simply smothered the cheesecake in some Lemon Curd, and put on some more Blueberries!
I really do recommend leaving this recipe wrapped in foil overnight in the fridge as it will produce the texture that you want and leave a really moussey and delicious cheesecake. You can leave the cheesecake to cool in the oven with the door closed if you want a slightly drier texture but I prefer it open!
I really do recommend whisking this on a SLOW setting and being patient when you whisk it – if you don’t feel confident in this, its better to use a hand whisk then push it too far. Over whisking the ingredients can cause the mixture to split!
This Cheesecake will last covered in the fridge for 3 days!
You can use frozen berries in the mixture itself, but don't thaw them.