Blueberry cheesecake

This cheesecake is a mixture of two recipes. I found the other one online and the other one is from a book called Tempting Cheesecakes, from 1985.

Base:

0,5 dl soft butter
0,5 dl sugar
3,5 dl biscuit crumbs (I used half digestives and half ginger biscuits)
Filling:
2 dl sugar
4 eggs
1 tsp vanilla extract
670 g cream cheese

Topping:
225 g blueberries (or any other berries)
0,5 dl sugar
2 tbsp lemonjuice
1 tbsp gelatine powder
Recipe:
1. Preheat your oven to 250 degrees.
2. Base: Heat up the sugar and butter on a pan until the butter is melted. Add biscuit crumbs, mix well. Press the mixture into a cake tin with a removable bottom.
3. Filling: With electric whisk mix the cream cheese and sugar, add vanilla and eggs mixing the whole time. Pour onto the biscuitbase in a tin. Bake for about 25-35 mins, until set. Leave to cool.
4. Topping: Sieve the blueberries, keeping the juice. On a pan, cook the blueberries gently witht sugar and gelatine. In a jug, combine the blueberry juice with lemon juice and add cold water, until you have 150 ml liquid. Pour onto the pan.
5. Simmer the mixture on a gentle heat until it thickens. Remove from the heat and let cool.
6. Pour on the top of the cake in the tin and  put in the fridge for about 3-4 hours until completely set.

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Mun ensimmäinen juustokakku ikinä. Tää mustikka-juustokakku oli kahden eri reseptin sekoitus ja onnistui tosi hyvin. Nopeasti hurahti koko kakku parempiin suihin.