Blueberry Cheesecake

Hmmmm.... cheese cake, I love it!! Usually if I crave for some cheese cake, I would buy it at Secret Recipe or Bakers Cottage. But then, again, I found this recipe in a newspaper. So perhaps, I would try it out.... someday..... heheheeehe

Cake base
180g plain flour
95g self-raising flour
70g castor sugar
110g butter
1 egg
2 1/2 tbsp lemon juice
1 tsp grated lemon rind

Filling
550g cream cheese
110g castor sugar
3 eggs
180g plain yoghurt
110g fresh blueberries
180g blueberry filling
100g fresh cream, whipped

Lightly grease base and sides of a 23cm loose-bottomed cake tin.

Sieve plain flour and self-raising flour together into a mixing bowl and add sugar. Rub in butter and add egg, lemon juice and rind. Mix into a dough. Wrap with cling film wrap and refrigerator for 20 minutes. Roll out dough and line the base and sides of prepared cake tin. Prick the base lightly with a fork. Bake in preheated oven at 200 degrees C for 10-15 minutes.

Beat cream cheese and sugar until light and creamy. Add eggs one at a time, beating well after each addition. Add yoghurt and fresh blueberries. Turn out filling mixture onto the prebaked base. Bake in preheated oven at 180 degrees C for 40-45 minutes or until set.

Remove from oven and leave to cool completely. Chill cheesecake well. Top with blueberry filling and pipe whipped cream over the top to decorate.