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Blueberry Streusel Cheesecake
Dazzle your holiday table and top off your dinner with this mouth-watering cake for the coming Christmas and festive season!
Biscuit base – Grease the sides of a 8 inch removable cake pan and line the bottom with parchment paper. Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add melted butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined greased cake pan (use a removable 8 inch round cake pan). Put the tin in the fridge for later use.
Topping – Combine all ingredients （except blueberries and lemon zest) for toppings. Rub butter into flour mixture till crumbly. Keep chill in fridge.
Cream the cheese and sugar together at low speed. Gradually pour in whipping, beat till smooth at medium speed. Continue beating and vanilla extract, lemon juice and zest, mix well .
Add egg yolks one at a time and beat until all combined followed by 2 tablespoon of flour. Transfer cheese mixture into a large bowl.
In another clean bowl, whisk egg whites and lemon juice till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
Gently pour cheese mixture into prepared cake pan. (Wrap the cake pan with aluminium foil to prevent cheesecake batter seeped through the pan).
Steam bake cheesecake in preheated oven at 160 deg C for 20 minutes till the top semi-set. Take out the cake pan from the oven. Toss blueberries with some corn flour (corn starch) and scatter on top of cake, followed by the topping and lemon zest (step 2) and continue to bake for another 50 minutes.
Remove cheesecake from pan after cooling. Chill cheesecake for several hours before serving.