Manhattan Cheesecake

It should be cool, thick, satiny, and creamy; radiating outward, it goes gradually from velvety to suede-like, then, finally, about the edges, it is cake-like


Sunflower Oil, for brushing
85 g Unsalted Butter
200 g Digestive Biscuits, crushed
400 g Cream Cheese
2 Large Eggs
140 d Caster Sugar
1.5 Tsp Vanilla Essence
450 ml Soured Cream

For the Blueberry Topping:

55 g Caster Sugar
4 Tbsp Water
250 g Blueberries
1 Tsp Arrowroot


Preheat the Oven to 190 degrees C
Brush a 20 cm springform tin with Sunflower Oil
Melt the Butter in a saucepan over a low heat
Stir in the Biscuits, then spread in the tin
Place the Cream Cheese, Eggs, 100 g of Sugar and 0.5 Tsp of Vanilla Essence in a food processor
Process until smooth
Pour over the biscuit base and smooth the top
Place on a baking tray and bake in oven for 20 minutes
Remove from oven and allow to cool for 20 minutes
Leave the oven switched on
Mix the Cream with the remaining Sugar and Vanilla Essence in a bowl
Spoon over the Cheesecake
Return to the oven for 10 minutes
Remove from oven and leave to cool
Then chill in the refrigerator for 8 hours, or preferably, overnight
To make the topping, place the Sugar in a saucepan with 2 Tbsp of Water over a low heat
Stir until the Sugar has dissolved
Increase the heat and add the Blueberries, cover and cook for a few minutes until berries begin to soften
Remove from the heat
Mix the Arrowroot and remaining Water in a bowl
Add to the fruit and stir until smooth
Return to a low heat
Cook until the juice thickens and turns translucent
Leave to cool
Remove the Cheesecake from the refrigerator 1 hour before serving
Spoon the topping over and chill until ready to serve