Flour free cheesecake with blueberries

Instructions

1. Preheat oven to 180 °C. Spray a 25 cm diameter tin with oil and line with parchment paper with overhang (so it can be lifted out once cooked).
2. Place oats in a food processor and blend until fine crumbs form. Add butter and sugar and mix to combine - it should look like wet sand. Pour into tin and use something with a flat bottom to press into base.
3. Filling: Beat cream cheese until smooth. Add sour cream, sugar, vanilla and lemon zest. Beat until combined. Add eggs, one and a time, beating in between until just combined. Fold in the blueberries . Pour into tin and smooth surface. Bake for 40 minutes (standard), or until cheesecake is set but the middle looks a bit like jelly. The surface should not be browned, there will probably be some minor cracks.
4. Meanwhile prepare the topping: Place one cup blueberries plus remaining topping ingredients in a saucepan over medium high heat. Bring to simmer and cook, stirring, until some of the blueberries have burst and the sauce is thickened to a honey consistency – about 5 minutes. Stir through remaining blueberries, cook for 1 minute to soften slightly. Remove from the stove. Cool for 30 minutes before pouring over cheesecake, then refrigerate immediately for at least 4 hours, covered. Use paper overhang to lift out. Cut and serve.

• Servings : 8
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : Dessert, Easter Recipes, Kids are cooking, recipes for summer
• Ingredient : beef, Blueberries, Butter, Cornflour, Crème fraîche, Eggs, Lemon, Lemon zest, Oat bran, Sugar, Vanilla