Preparation Time: 30 minutes
Baking Time: 1 hour
Portions: Serves 8
Skill level: Medium
• 100g digestive biscuits
• 100g gingernut biscuits
• 50g butter, unsalted
For the filling:
• 25g cornflour
• 200g caster sugar
• 600g light soft cheese
• 1 vanilla pod, split
• 2 eggs
• 300ml soured cream
Further Additional Ingredients
For the topping:
• 85g caster sugar
• 50ml water
• 400g fresh blueberries
• Pre-heat the oven to 180c (fan 160c)/350F/gas mark 4. Line the base of a
20cm (8in) springform cake tin with baking paper.
• Crush the biscuits into crumbs by whizzing in a food processor, or put in
a plastic bag and crush with a rolling pin. Place in a bowl. Melt the butter
and stir into the biscuits. Press the biscuit mix into the base of the
prepared cake tin. Bake in the pre-heated oven for 10 minutes, then leave to
• For the filling, mix together the cornflour and sugar in a large bowl.
Beat in the soft cheese, the seeds from the vanilla pod, then the eggs.
Finally, stir in the soured cream.
• Pour this mixture into the cake tin, and level the top with a palette
knife. Bake in the preheated oven for 10minutes, then reduce the temperature
to 140c (fan 120c)/275Fgas mark 1, and bake for another 35-45minutes until
there is still a slight wobble to the centre. Switch off the oven, keep the
door closed for 2 hours, then chill the cheesecake well.
• To make the blueberry topping, place the sugar in a saucepan. Add the
water and bring to the boil. When the sugar has dissolved, add the
blueberries. Cover and cook for a few minutes, then cool.
• Loosen the edge of the cheesecake, remove the tin and lining paper, then
transfer to a serving plate. Spoon the blueberries over the cheesecake just
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