Blueberry Cheesecake 蓝莓乳酪蛋糕

奶奶的2012生日蛋糕。最开心的还是三个宝贝，老板还建议宝贝们旷课那天Kumon的课堂。今年奶奶的庆生来得匆匆，也去得匆匆。每个成年人都在赶时间。奶奶和爷爷刚从槟城赶到咱们家以金旁晚时分，看似超累。二叔也搬好了小贝比日常用品准备在奶奶家卸载。唱完了生日歌，吃了蛋糕。大人们赶收拾，打包的打包，抹地的抹地，庆生派对就在这么短的时间结束了。

Base
200g Julie biscuits/Digestive biscuits (finely crushed)
100g butter (melted)

Filling
1kg cream cheese
1 1/2 cup sugar
3 eggs
1 egg yolk
1 tbsp lemon juice
1 tsp vanilla extract
250g Blueberry jam

Methods:

1. Preheat the oven to 200C. Fill the large baking tray with some hot water as more as possible to avoid to open the oven to top up water during half-way baking.  This may cause the cake collapse.
2. Thoroughly mix biscuits crumbs and butter. Spread onto bottom of a springfom tin. Chill in the fridge.
3. Beat the cream cheese till soft and smooth, add the sugar and beat untill smooth.
4. Add the eggs one at a time, mixing thoroughly after each addition. lastly add in the egg yolk and mix well.
5. Add the lemon juice and vanilla. Mix thoroughly.
6. Pour into base. Spoon out some Blueberry jam and press into the filling.
7. Springfom tin is first placed in a deep baking tray and then large baking tray to avoid the water go into the cake.  
8. Bake 200C for 10 min. Change to 150C and bake for another 50min.
9. Top with some left over Blueberry jam and whipping cream.
10. Chill the cheesecake overnight.