Kev’s baked blueberry cheesecake

Serves 8-10

For the base:

300g digestive biscuits 100g unsalted butter, melted

For the cheesecake:

1 vanilla pod, scraped 150g caster sugar 40g cornflour 640g cream cheese 3 large eggs 280ml double cream 200g fresh blueberries 20cm spring form cake tin. Method: Preheat your oven to 120°C (100°C fan). Grease your cake tin and line the base with greaseproof paper. Grind your digestives to a fine crumb in a food processor (or put them in a plastic bag and bash them with a rolling pin). Put the biscuit crumbs in a mixing bowl and pour over the melted butter. Mix with your hand until the butter is thoroughly mixed in. Tip into the prepared tin and press it down to make a firm, even base. Pop the tin into the fridge to set while you get the rest of the filling sorted. Place the vanilla pulp, caster sugar, cornflour, cream cheese and eggs into a large mixing bowl and beat until fully combined – easiest done with an electric mixer on a medium speed. When the mixture is smooth and has thickened, turn the mixer to a lower speed and slowly drizzle in the double cream. Beat until fully combined, then tip in the blueberries and gently stir them through. Pour the mix over the base and put the tin on a baking tray. Bake in the oven for 1½ hours. Carefully take the cheesecake out of the oven – it will be very wobbly – and leave to cool. When it’s cold, pop it in the fridge overnight to set. Serve with fresh blueberries or our blueberry compote.