- 1½ packets Hob Nob biscuits, crushed
- 100g (4oz) melted butter
- 250g (9oz) caster sugar
- 800g (1lb 12oz) cream cheese
- pinch of salt
- 2tbsp pure vanilla extract
- 3 large eggs
- For the topping
- 450ml (15fl oz) soured cream
- 25g (1oz) caster sugar
- 2tsp pure vanilla extract
- some fresh blueberries, to serve
- You will need
- 23cm (9in) springform cake tin
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Cross over two long strips of lightly oiled foil in the tin to remove the cheesecake.
Start this delicious cheesecake recipe by mixing together the Hob Nobs, butter and 50g (2oz) of the sugar. Line the bottom and sides of the cake tin with this mixture, pushing it into the corners, but not thickly (make a mitten out of clingfilm so the crumbs stick to the tin, not to your hands). Store it in the fridge while you make the filling.
Whip the cream cheese with an electric mixer. When soft and fluffy, add the remaining sugar and whisk again. Add salt and vanilla and beat once more. Slowly add the eggs one at a time. Pour this mixture into the lined cake tin and place on a baking sheet.
Bake for 1 hour 10 minutes until the cheesecake is set but still has a slight wobble. Allow to sit at room temperature (the risen cheesecake will sink a little during this time) while you make the topping.
Whisk together the soured cream, sugar and vanilla and pour over the cheesecake. Return to the oven for a further 10 minutes. Put it in the fridge as soon as it’s cool enough. Gently heat the blueberries in a little water until they’re glossy and serve with the cheesecake as a compote.