This recipe comes from The book Bake by Rachel Allen


175g Digestive Biscuits

75g Butter melted

175g Blueberries plus extra for decorating

450g Cream cheese

150g Caster Sugar

1 Tsp vanilla extract

4 Eggs lightly beaten

Icing sugar to dust


24cm diameter spring form / loose bottomed tin.


1) Preheat the oven to 180 c . Butter the sides and base of the cake tin.


2) Place the biscuits in a food processor and whiz  until quite fine. Mix the crushed biscuits with the melted butter and press down into the base of the tin so that it is nice and  even. Spread the blueberries over the base and allow to chill in the fridge while you make the topping.

3) Beat the cream cheese , sugar , vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 mins or until it is pale golden and should only wobble very slightly when you gently shake the tin .

4) Allow to cool in the tin for about 10 mins , Then run a knife around the edge to loosen it and carefully remove  the cheesecake from the tin. Transfer to a serving plate , sprinkle over a few blueberries if you wish then dust with icing sugar.