Gelito Blueberry Cheesecake

Ingredients

70g graham cracker

20g melted butter

 200g cream cheese

 100g sour cream

 65g cane sugar

 8g Gelito powder

 2 eggs

130ml heavy cream

12ml lemon juice (for personal taste)

Wild blueberry sauce.

2 cup wild blueberries (fresh or frozen) (500 ml)

¼ cup sugar (60 ml)

1 Tbsp Gelito powder (15 ml)

1 Tbsp lemon juice (15 ml)

Directions

Preheat the oven to 375 degrees with a rack in the lower third of the oven.

Butter the bottom and sides of the pan.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into the bottom of the prepared pan and bake until the crust is golden brown and set for 15 minutes. Remove from the oven and transfer to a wire rack to cool for 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks.

Pour boiling water into the roasting pan to come halfway up the sides of the pan and carefully transfer to the oven.

Bake for 1 hour until the top of the cheesecake is golden brown, edges are set, and the center jiggles slightly.

Lift cheesecake from the water bath, remove foil and parchment from outside of the pan, and chill cheesecake in the refrigerator for at least 8 hours.

Combine blueberries, sugar, Gelito powder, and lemon juice in a medium saucepan. Over low heat, cook the mixture, mashing blueberries slightly, until the sauce has reduced and slightly thickens, about 5 minutes. Remove from heat and let cool slightly. Serve warm over cooled cake.