Blue­berry rip­ple baked cheese­cake

Serves 8 to 10

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350g ginger bis­cuits 80g but­ter, melted 800g cream cheese, at room tem­per­a­ture 200g sour cream, at room tem­per­a­ture 180g cas­tor sugar 4 large eggs Finely grated zest of 1 lemon 100g fresh or frozen blue­ber­ries, puréed

1. Pulse the bis­cuits in a food pro­ces­sor un­til fine. 2. Mix in the but­ter and then press the mix­ture over the base of a 20cm round spring­form cake tin (not up the sides). 3. Re­frig­er­ate the base while you make the fill­ing. 4. Pre­heat the oven to 120°C. 5. In a bowl, mix the cream cheese, sour cream, sugar, eggs and lemon zest un­til smooth. 6. Trans­fer 60ml (a quar­ter of a cup) of the bat­ter to a sep­a­rate bowl and mix in the blue­berry purée. 7. Care­fully pour the plain bat­ter on to the bis­cuit base, then swirl the blue­berry bat­ter over the top and use a knife or skewer to in­cor­po­rate it into the cheese­cake to cre­ate a rip­ple ef­fect. 8. Bake for about one hour and 45 min­utes, or un­til the cheese­cake is set and the middle is still slightly wob­bly. 9. Turn off the oven, open the door slightly and leave the cheese­cake to grad­u­ally cool un­til it reaches room tem­per­a­ture. Then re­frig­er­ate for at least four hours be­fore un­mould­ing, slic­ing and serv­ing.

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