Blueberry Cheesecake

200g digestive biscuits, crushed

75g butter, melted

500g medium-fat soft cheese

175g caster sugar

3 large eggs, beaten

Juice of 1 lemon

300ml soured cream

40ml cornflour

For the topping:

50g caster sugar

100g blueberries

Preheat the oven to 160°C.

In a bowl mix together the crushed biscuits and melted butter, and press into the base of a lightly greased 20cm spring-form cake tin. Chill in the fridge while making the filling.

Beat the soft cheese and sugar together, then beat in the eggs and lemon juice. Fold in the soured cream and cornflour and pour over the biscuit base.

Bake for 1½ hrs until the filling is just set. Turn off the heat and leave the cheesecake in the oven until cold.

To make the topping place 150ml water in a pan with the sugar. Heat gently until the sugar has dissolved, then add the blueberries and simmer for 5-6 minutes, stirring until just thickened.

Leave to cool. Spoon the blueberry sauce over the cheesecake just before you’re ready to serve.