Creamy and sweet, this melts in your mouth.
What you will need:
- 300g digestive biscuit
- 140g butter (melted)
- 275g golden caster sugar
- 100g blueberry
- 1 tsp cornflour
- 3 x 200g packs of cream cheese
- 4 tbsp plain flour
- 2 tsp vanilla extract
- 3 large eggs
- 200ml sour cream
1. Oven 200C. Line a 20 x 30cm rectangular tin/or any tin for your preference. Line with baking paper. 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. Bake for 10 mins and set aside 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, stirring, increase the heat and bubble for 1 minute until saucy. Set aside to cool.
3. In a large bowl, whisk the cream cheese with an electric mix until smooth. Add the rest of the sugar and whisk again. Then add the flour, vanilla, eggs and sour cream, and whisk until smooth and well combined.
4. Pour half the cheesecake mix over the biscuit base, after spoon half the blueberry sauce in small blobs. Pour the mix and smooth the surface with a spatula. With a spoon, drizzle the remaining blueberry sauce over the top, then use the spoon, tip or end to ripple and move the sauce around into the cheesecake.
5. Bake for 10 mins, then lower the heat to 110C and bake for a further 30mins. Take out, set aside to cool, then chill for at least 3 hours or overnight.
… I broke the tray as I was cooking, so I had to use two different tins to use up all the ingredients.
The cheesecake shown below is all the same ingredients, however I then had no biscuit mix left! I blended together walnuts, almonds, macadamia, dates first, then added 20g of butter and blitz again. Exactly the same process as the biscuit mix.
- Pour cream or a spoon of ice cream on top, I had greek yoghurt. YUM!
- Serve with extra fruit.
- Will keep in the fridge for up to 5 days.