Baked blueberry cheesecake recipe

1. 1

   Using a food processor, blitz down the biscuits to fine crumb, add to a bowl and mix in the melted butter.

2. 2

   Place the mixture into a buttered 24cm loose bottomed spring form cake tin, compress down and chill in the fridge for 20 mins.

3. 3

   Place the cream cheese, sour cream, sugar, vanilla extract and eggs into a bowl, then use a whisk to fully combine the ingredients.

4. 4

   Fold in the blueberries, then pour this mixture into the cake tin

5. 5

   Bake in a preheated oven set at 180c/160c fan for around 35-40 mins, the centre should have a slight wobble.

6. 6

   Leave to stand for 10 mins before carefully removing from the tin and transferring to a serving plate, chill in the fridge.

* Per serving · 4 servings · Values may vary.

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