Ingredients

• 1 1/4 cups graham cracker crumbs / 8 digestive biscuit crumbs
• 1/4 cup/50g butter, melted
• 20 oz./600g cream cheese
• 2 tablespoons all-purpose flour
• 3/4 cup/175g caster sugar
• 2 eggs, plus 1 yolk
• small pot soured cream
• vanilla extract
• 1 cup / 300g fresh or frozen blueberries
• icing sugar

Directions

• 1. Melt the butter and pour onto the cracker crumbs and mix well. Press into the bottom of a 9-inch spring form pan. Bake at 325°F until the crust is set, about 10-12 minutes. Allow to cool.
• 2. In a large bowl beat the cream cheese with the flour, caster sugar, eggs, soured cream and vanilla extract with an electric mixer until light and fluffy.
• 3. Pour the mixture into the pan and bake for 35-40 minutes until set. Remove from the oven and leave to cool.
• 4. Heat half the blueberries in a pan with 2 tablespoons icing sugar and stir gently until juicy. Squash the blueberries with a fork then continue to cook for a few minutes. Add the remaining blueberries, remove from the heat and allow to cool.
• 5. Pour the blueberries over the cheesecake just before serving.

Nutrition