Categories: August

Ingredients

• 250g digestive biscuits, crushed
• 150g unsalted butter, melted
• 115g caster sugar, plus 3 tbsp
• 3 tbsp cornflour
• 900g full-fat Philadelphia, at room temperature
• 2 large organic eggs
• 115ml double cream
• seeds of 1 vanilla pod or 1/2 tsp vanilla extract
• zest of 1 lemon
• 400g blueberries

Directions

1. Grease and line a 24cm springform cake tin and preheat the oven to 180˚C/fan 160˚C/gas 4.

2. Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack.

3. Turn the oven to 200˚C/fan 180˚C/gas 6. Combine the 115g caster sugar and the cornflour in a bowl. Add the cream cheese and beat with an electric whisk until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in vanilla and zest.

4. Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Bake for 40-45 minutes until the top is browned and the filling is set around the edges. A piece of foil over the top will stop it browning too much. Let the cheesecake cool, then put in the fridge for 3 hours or overnight.

5. Put the blueberries in a pan, sprinkle over the 3 tbsp caster sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Cool and serve with the cheesecake.

Email to a friend | Print this recipe | Back