The creamy, sweet texture of this baked vanilla pudding is complemented by a vibrant fruit sauce. This cheesecake will keep in the fridge for up to five days, so it’s perfect if you want to get ahead.
300g digestive biscuits
140g butter, melted
275g golden caster sugar
1 tsp cornflour
3 x 300g packs full-fat cream cheese
4 tbsp plain flour
2 tsp vanilla extract
3 large eggs
200ml pot soured cream
Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb, then add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to smooth the base and bake for 10 mins. Leave to cool.
Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add to the pan. Heat gently until the sugar dissolves, then turn up the heat and bubble for 1-2 mins until saucy. Set aside to cool.
In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again, then add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
Pour half the cheesecake mixture onto the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mixture, then smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas 1/4 and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then open the oven door and leave the cheesecake inside for 1 hr more. Finally, leave the cheesecake at room temperature until completely cool, then chill for at least 3 hrs or overnight. Slice into 14 bars. Will keep in the fridge for up to five days.
606 kcals • fat 47g • saturates 28g • carbs 39g • sugars 24g • fibre 0g • protein 6g • salt 1g