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[lea13]

Adapted from http://community.livejournal.com/bakebakebake/2169181.html#cutid1

Base:
80g butter
35g sugar
100g plain flour
3/16 cup cornflour
125g fresh blueberries
1/4 lemon
1/2 tbsp. white sugar
Crumble:
50g butter
55g plain flour
30g white sugar

1. Preheat oven to 200°C.
2. Mix together butter, sugar and flours and press into pan.
3. Spread blueberries evenly over pie base.
4. Squeeze lemon juice evenly and spread sugar over blueberries.
5. Prepare the crumble: mix sugar with flour. Cut in butter til crumbly. Spread over top of pie.
6. Bake for 25 to 35 mins or until lightly browned.

Crust:
1 1/2 tbsp. unsalted butter
5/8 cup digestive biscuits
1 tbsp. sugar
Filling:
500g cream cheese
1/2 cup sugar
1/2 tsp. vanilla extract
2 eggs
1/2 a lemon

For the crust:

1. Preheat oven to 176°C. Crush biscuits using big plastic bag and rolling pin.
2. Sprinkle 1 tbsp. of sugar over the crumbs.
3. Add the melted butter and stir for a few seconds until all the crumbs get coated and wet with the butter.
4. Spread out evenly over 9-inch springfoam pan. Bake crust for 10 mins. Leave to cool.
5. Turn oven temp down to 162°C.
   
   For the filling:
6. Using electric mixer, beat the cheese together. Add the egg then the sugar gradually. Squeeze lemon. Add vanilla last.
7. Beat the filling until all lumps disappear. When almost all out, pour the filling into crust. Place back into oven for 40 mins.