Lemon and Blueberry Baked Cheesecake

I have made many cheesecakes in the past, but never have I ever baked one.
Honestly I have always been a bit scared too, as it sounded a bit tricky to me to get right.

What if it cracks/sinks/leaks/overcooks and so on and so forth, but I decided to give it a bash, as another unbaked cheesecake recipe sounded a bit of a cop out, as really they're so easy to do! (but still delicious) so anyway, this was my attempt.

It looks a bit dark as I may have left it in a bit too long (trial and error) but overall when you cut into it, its creamy and light in colour. (Btw it actually tasted delicious!)

Ingredients:
For the blueberry syrup-

• 150g blueberries
• 3 tbsp caster sugar

For the cheesecake-

• 300g digestive biscuits
• 150g unsalted butter, melted
• 500g cream cheese, softened (full fat)
• 140g caster sugar
• rind of 2 lemons
• 3 eggs
• juice of 2 lemons

Firstly make the blueberry syrup. In a small pan on medium heat add the blueberries and sugar until they start to become a syrup. (you can leave some blueberries hole or mash them) take off the heat and set aside to cool.

Preheat your oven to 180c and grease the pan you're using (I used a spring form pan.)

Either put the biscuits in a food processor to make fine crumbs or place into a bag and bash with a rolling pin (I chose the latter) Now pour into a large bowl and add the melted butter, stir to coat the biscuits until it looks like wet sand.

Place into the fridge for at least 15 minutes while you get on with the filling.

In a large bowl beat the cream cheese to loosen and then beat in the caster sugar, and lemon rind.
Add the eggs one at a time, beating after each addition and pour in the lemon juice with the last.

Pour half the mixture into your prepared tin and then take spoonfuls of half of the blueberry syrup and dot them around. Take a knife and gently swirl it through to mix slightly. Pour in the rest of the cream cheese mixture and do the same on the top with the syrup.

Place into the oven, for 30-35 minutes. (Keep an eye on it, I left mine in for about 40 minutes as it was supposed to be for 45 but I noticed it was turning brown.) It should still wobble a little in the centre but will firm up on cooling.

Turn off the oven and open the door slightly, leave the cheesecake in their for about an hour.
Now refrigerate for at least four hours, I decorated mine with a few blueberries!