- 200g (7oz) blueberries, plus extra to serve
- 150g (5oz) ginger nut biscuits
- 600g (1lb 5oz) cream cheese
- 185g (6½oz) sour cream
- 175g (6oz) caster sugar
- 40g (1½oz) butter, melted
- 2 free-range eggs and 1 free-range egg yolk
- 1tsp vanilla bean paste or vanilla extract
- You will need
- 18cm (7in) springform tin, oiled
Heat the oven to 140 C, 120 C fan, 275 F, gas 1. Purée the blueberries with 50g (2oz) of the sugar and pass through a sieve. Simmer rapidly for 5 minutes, stirring frequently until the purée is reduced and thick. Set aside to cool.
Whizz the biscuits to fine crumbs in a food processor then pour in the melted butter and whizz to combine. Press into the base of the tin and chill. Beat the cream cheese, sour cream, remaining sugar and eggs with the vanilla until smooth, then pour on top of the base. Drizzle the blueberry purée on top and swirl with the tip of a knife.
Place a roasting tin filled with hot water into the bottom of the oven, and cook the cheesecake in the middle of the oven for 1 hour 10 minutes, or until it is set but has a slight all-over wobble when gently moved. Remove from the oven, run a knife carefully around the edges and put straight in the fridge to cool – this will stop it cracking. Chill overnight, then slice with a hot knife and serve with a handful of fresh blueberries.