Banana cheesecake with blueberries

Ingredients for 1 servings:

• 30 g butter
• 60 g rusks
• 400 g double cream cheese
• 300 g sour cream
• 100 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), untreated
• 1 banana(s)
• 1 tbsp cornstarch
• 3 eggs
• ⅛ liter juice (blueberry juice)
• 100 g blueberries (frozen)
• Oil for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Melt the butter and let it cool. Finely crumble the rusks and mix with the butter. Press the mixture into the bottom of an oiled springform pan (approx. 22 cm). Bake in a preheated oven at 175°C (fan oven) for approx. 4-5 minutes. Now mix the double-ended tart with the cream, sugar, and vanilla sugar. Wash the lemon with hot water, rub it dry, and grate half the zest. Then halve the lemon and squeeze the juice. Peel the banana and puree it with the lemon juice. Stir it into the cheese mixture along with 1 tablespoon of cornstarch and the lemon zest. Stir in the eggs one at a time. Now spread the cheese mixture evenly over the pre-baked base. Bake in the preheated oven at 175°C (fan oven) for approx. another 15 minutes. Then reduce the temperature to 100°C and bake for another 45 minutes. Let the cake rest with the oven door open for approx. 10 minutes. Remove from the oven and let it cool completely. Mix 2 tablespoons of cornstarch and 3 tablespoons of blueberry juice until smooth. Bring the remaining blueberry juice to a boil. Stir in the mixed cornstarch and boil for about 1 minute. Add the blueberries and bring to a boil again. Let cool and arrange the cake on a platter. Finally, pour the blueberry mixture over the top.