For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant "pop" when eaten warm.
- 20.5 / 8inch Springform Tin
- 250g Packet Digestive Biscuits
- 125g Butter
- I small lemon
- 450g cream cheese
- 200g sour cream
- 2 eggs
- 175g Caster sugar
- 1.5 teaspoons of vanilla extract
- 1tbsp cornflour
- 125g punnet Blueberries
- Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
- Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
- Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
- Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
- When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
- Remove the cheesecake from the fridge 3 minutes before serving.
- Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate.