• 75g butter, melted, plus extra for greasing
  • 175g digestive biscuits
  • 175g blueberries, plus extra for decorating
  • 2 tablespoons sugar
  • 450g cream cheese
  • 150g caster sugar
  • 1 tablespoon vanilla extract
  • 4 eggs, lightly beaten


Preheat the oven to 180C/Gas Mark 4. Crush the biscuits until they resemble rough breadcrumbs, mix with the melted butter and press down into the base of a buttered 24cm cake tin.

Beat the cream cheese, sugar, vanilla extract and eggs together in a large bowl until smooth and creamy.

Pour over the base and bake in the oven for 40 minutes, or until pale golden.

Allow to cool in the tin for about 10-15 minutes. Carefully remove the cheesecake from the tin.

Heat the blueberries gently in a pan, with the sugar and one tablespoon of water, for five minutes, or until the mixture turns in to a syrup. Leave to cool.

Serve cheesecake topped with the cooked blueberries. Decorate with remaining blueberries.