Blueberry Topping for Cheesecake

To say Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It’s magnificent!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.

Step 2

Mix cornflour and water, then stir in - it wil thicken quickly.

Step 3

Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.

Step 4

Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect "oozing" consistency (see video, Note 7) - be careful, don't make it runny!

Step 5

Spoon onto cheesecake so it's completely covered - you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.

Step 6

Slice and serve!