Blueberry Swirl Cheescake
300g digestive biscuit
140g butter, melted
125g golden caster sugar/brown sugar 150-200g blueberries
1 tsp cornflour
600g full-fat cream cheese
4 tbsp plain flour
2 tsp vanilla extract
3 large eggs
200ml pot soured cream (or cream and lemon juice)
Heat oven to 200C/180C fan/gas 6. Line approx 20 to 30cm circular/rectangular tin with baking parchment. Crumble the biscuits and add melted butter. Mix until smooth ( or blend). Tip into the baking tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
Meanwhile, tip 25g of the sugar and the blueberries into a small pan with 50 mls water. Simmer (very low) 10 mins. Squish the blueberries. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Add 20 mls more water if required and increase the heat, bubble for 1-2 mins until thickening. Set aside to cool.
In a large bowl, whisk the cream cheese until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake at 175 (fan) for 10 mins, then lower the heat to 90C fan/ gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice and serve. Will keep in the fridge for up to 5 days.