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250 g digestive biscuits, crushed
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150 g unsalted butter, melted
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115 g caster sugar
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3 tablespoons cornflour
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900 g full-fat Philadelphia, at room temperature
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2 large free-range eggs
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115 ml double cream
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1 vanilla pod, seeds of, or ½ teaspoon vanilla extract
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zest of 1 lemon
For the blueberries
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400 g blueberries
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3 tablespoons caster sugar
Method
Grease and line a 24cm springform cake tin and preheat the oven to 180ºC/350ºF/gas 4.
Prepare the base. Mix the biscuits and butter in a bowl, press into the
base of the tin and cook for 10 minutes. Cool on a rack.
Turn the oven to 200°C/400ºF/gas 6. Combine the sugar and cornflour in a
bowl. Add the cream cheese and beat with an electric whisk until
creamy. Add the eggs and beat well. Gradually add the cream, beating
until smooth, then beat in the vanilla and zest.
Tip the mixture into the tin, level the surface and sit on a baking
sheet and place in the centre of the oven. Bake for 40–45 minutes until
the top is browned and the filling set around the edges. A piece of foil
over the top will stop it browning too much. Let the cheesecake cool,
then put in the fridge for 3 hours or overnight.
Put the blueberries in a pan, sprinkle over the sugar and add a splash
of water. Put on a low-medium heat to simmer gently for 10 minutes. Cool
and serve with the cheesecake.
