Blueberry Cheesecake

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McVities digestives original		150g
Melted butter		70g
Philadelphia cream cheese		360g
Double cream		280ml
Eggs (medium)		3
Granulated sugar		130g
Plain flour		4.5 tbsp
Vanilla pod		1
Blueberries		200g

Method

Prep

15min

Cook

50min

To remove some moisture from the blueberries, I baked in an oven 180C for 10 minutes.

Put the biscuits in a bag and smash to make fine crumbs. Melt the butter in a microwave for 30 seconds then combine well with the crushed biscuits.

Put a baking sheet in a 20cm diameter cake tray. Pour in the biscuit crumbs. Spread evenly and press down firmly with a glass, for example.

Put the cream cheese in a bowl and microwave for 30 seconds to soften.

Put the eggs and sugar into another bowl and scrape in the vanilla pod. Add the flour and mix with a hand blender.

Add the double cream and cream cheese. Mix well with the hand blender. Pour into the tin over the biscuit crumb base.

Sprinkle blueberries evenly over the top and put in a preheated oven 170C.

Bake for 45-50 minutes. Allow to cool then put in the fridge to set. Enjoy!

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