8tbsphot watercheck instructions on gelatine package
12g| 1/4oz | 1 sachet powdered gelatine
500g| 1lb 2oz full-fat cream cheese
300g| 10oz sour cream
100g| 3.5oz sugar
1tsplime oil extract
grated zest of 1 lime
Lightly grease a 23cm (9in) springform tin and line the bottom and sides of with greaseproof paper.
Pulse the biscuits in a food processor until you have fine crumbs. Gradually add the melted butter until the mixture holds together if pressed between your fingers.
Tip the crumb mixture in the tin and press down to create an even base. Chill until needed.
For the topping, put the blueberries, sugar and lime juice in a small pot and stir gently over medium-low heat until the blueberries start to release their juices. Remove from the heat and cool down.
Put the hot water in a small bowl and sprinkle the powdered gelatine over the top. Let it swell and then vigorously mix together until the gelatine dissolves. Set aside.
Put the cream cheese in a large bowl and mix in the sugar using a hand whisk. This can also be done in a stand mixer but I found it made the filling a bit watery.
Fold in the sour cream and then mix in the gelatine. Spread the filling over the base and chill for 10 minutes.
Spoon the blueberries over the top of the cheesecake, reserving their juices. Place the cheesecake in the fridge overnight.
When you are ready to serve, gently release the springform tin and transfer the cheesecake on a suitable plate. Serve with the reserved blueberry syrup spooned over the top and sprinkle with some grated lime zest.
I tried to make this into a blueberry-mango cheesecake which is why the photos look a little yellow. I left the mango out of the recipe posted here as you could not taste it and it made the cheesecake a little soft-set.