Vanilla Blueberry Cheesecake

1. 1

   Combine granulated sugar and 1/4 cup water in a medium saucepan. Stir on low heat until sugar dissolves. Bring to a boil and cook, without stirring, for 2 mins, until slightly syrupy. Stir in blueberries. Remove from heat. Strain through a fine sieve. Reserve syrup and blueberries in separate bowls.

2. 2

   Grease and line bottom and side of a 9-inch springform pan. Place on a baking pan. Place graham crackers in a food processor and process until fine crumbs. Add butter and process until combined. Press evenly on bottom of prepared pan. Refrigerate for 30 mins, until firm.

3. 3

   Combine cream cheese, powdered sugar and vanilla in a large bowl, stirring until smooth. Stir in cream. Fold in half of blueberries. Spoon over crust in prepared pan.

4. 4

   Refrigerate for 6 hours or overnight, until firm. For the topping, stir remaining blueberries into strained syrup and refrigerate until required.

5. 5

   Transfer cheesecake to a large serving plate. Spoon blueberry sauce over top of cheesecake and serve.

No additional tips available.