BLUEBERRY BAKED CHEESECAKE

I prefer baked cheesecakes to those set with gelatine, as they have a bit more character.

SERVES 9-12 FOR THE BASE

250g (9oz) digestive biscuits 120g (4¼oz) butter, melted

FOR THE FILLING

900g (2lb) cream cheese

200g (7oz) caster sugar

4 large free-range eggs, plus 1 extra egg yolk

2tsp vanilla bean paste

Finely grated zest and juice of 1 lemon

200g (7oz) crème fraîche

FOR THE BLUEBERRY SAUCE 100ml (3½fl oz) water

100g (3½oz) caster sugar 300g (10½oz) blueberries 3tsp cornflour, mixed with 1tbsp water

Preheat the oven to 180°C/fan 160°C/gas 4. Line the base of a 23cm diameter springform cake tin: flip the base over and lay a piece of baking paper over it, then tuck this into the open springform ring and close it over the base (so the base is flat side up); trim off excess.

Crush the biscuits in a food processor (or you can pop them in a plastic bag and bash with a rolling pin). Mix the biscuits with the melted butter, tip onto the lined base of the tin and flatten with the back of a spoon. Bake for 10 minutes, then set aside to cool while you make the filling.

In a bowl, beat the cream cheese with an electric whisk until softened. Gradually beat in the sugar, whole eggs and extra egg yolk. Add the vanilla, lemon zest and juice and crème fraîche, and beat until smoothly incorporated. Pour onto the base. Stand on a baking tray and bake on a low shelf for 45-50 minutes. The cheesecake should still have a slight wobble in the middle. Turn the oven off and leave the cheesecake inside to cool slowly, with the door slightly ajar.

For the blueberry sauce, put the water and sugar into a saucepan over a medium heat until the sugar has dissolved. Bring to the boil and boil for 2 minutes, then add the blueberries. Cook for 2-3 minutes, until the berries have released some colour, but are still plump. Stir in the cornflour mix and cook, stirring, until thickened. Pour into a dish and leave to cool, then refrigerate.

Run a palette knife around the inside of the tin to loosen the sides, then carefully release the cheesecake. Transfer to a serving plate and spoon the blueberry sauce over the top. Serve cut into wedges.