• Ingredients: 12
  • Serves: 8
  • Prep: 40 mins
  • Bake: 1 hour
  • Level: medium

Baked blueberry cheesecake with digestive biscuits, ginger snap biscuits, butter (unsalted), cornflour, unrefined golden caster sugar, cream cheese, vanilla pods, egg(s) (free range), sour cream, unrefined golden caster sugar, water, blueberries. To make this baked blueberry cheesecake for 8 persons you will need 40 mins for preparation and 1 hour for baking.

Ingredients

For the base

  • 100g Digestive biscuits
  • 100g Ginger snap biscuits
  • 50g Butter (unsalted)

For the filling

For the topping

Directions

  1. Step 1Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Line the base of a 20cm (8in) springform cake tin with baking paper.
  2. Step 2Crush the biscuits into crumbs by whizzing in a food processor, or put in a plastic bag and crush with a rolling pin. Place in a bowl. Melt the butter and stir into the biscuits.

    For this step you will need

  3. Step 3Press the biscuit mix into the base of the prepared cake tin. Bake in the pre-heated oven for 10 minutes, then leave to cool down.
  4. Step 4For the filling, mix together the cornflour and sugar in a large bowl. Beat in the soft cheese, the seeds from the vanilla pod, then the eggs. Finally, stir in the soured cream.

    For this step you will need

  5. Step 5Pour this mixture on top of the cooled base in the cake tin and level the top with a palette knife. Bake in the oven for 10 minutes, then reduce the temperature to 140°C (fan 120°C, gas mark 1), and bake for another 35-45 minutes until there is still a slight wobble to the centre. Switch off the oven, keep the door closed for 2 hours, then chill the cheesecake well.
  6. Step 6To make the blueberry topping, place the sugar in a saucepan. Add the water and bring to the boil. When the sugar has dissolved, add the blueberries. Cover and cook for a few minutes, then cool.

    For this step you will need

  7. Step 7Loosen the edge of the cheesecake, remove the tin and lining paper, then transfer to a serving plate. Spoon the blueberries over the cheesecake just before serving.