Blueberry swirl cheesecake

 

Ingredients

• 300g digestive biscuits
• 140g butter, melted
• 275g golden caster sugar
• 100g blueberries
• 1 tsp cornflour
• 3 x 300g packs full-fat cream cheese
• 4 tbsp plain flour
• 2 tsp vanilla extract
• 3 large eggs
• 200ml pot soured cream

Method

1. Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
2. Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
3. In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.

Source: BBC FOOD