Classic Cheesecake With Blueberry Topping

• 1 3/4 cup all-purpose flour + 2 tbsp
• 2 tsp baking powder
• 1 cup granulated sugar + 2 tbsp
• 1 1/3 cups butter, cold and cubed
• 3 None eggs, beaten
• 1 1/2 lb cream cheese
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• 3/4 cup milk
• 1 None lemon, juiced
• 1 cup apple juice
• 1/3 lb blueberries

1. Sift flour and baking powder into a bowl then add 1/3 cup granulated sugar. Cut in 3/4 cup butter until crumbly then add 1 egg. Turn out onto a floured surface and knead until smooth. Wrap in plastic wrap and chill for 30 mins.
2. Roll dough out on a lightly floured surface to a 13 inch disc and use to line the base and up the sides of a 10 inch springform pan. Chill.
3. Preheat oven to 325u0b0F. Melt remaining butter and let cool. Whisk cream cheese, vanilla extract and 2 tsp cornstarch with remaining sugar and eggs until smooth. Whisk in melted butter, milk and lemon juice. Transfer to prepared pan and bake for 1 hour 15 mins until filling is just set. Turn off oven and let cheesecake cool in oven.
4. Meanwhile, mix remaining cornstarch with a little apple juice until smooth. Place remaining juice in a pan and heat gently. Add cornstarch slurry and simmer, stirring, until thickened. Add blueberries and simmer for 1 min. Cool slightly then pour over cheesecake.

flour , baking powder, sugar , butter, eggs, cream cheese, vanilla, cornstarch, milk, lemon, apple juice, blueberries

Taken from recipes-plus.com/api/v2.0/recipes/18201 (may not work)