Blueberry ripple cheesecake

Special equipment • 8in (20cm) deep, loose-bottomed cake pan • food processor

ServeS 8

4½oz (125g) British HobNobs, digestive biscuits, or sweetmeal biscuits

4 tbsp butter

1 cup blueberries

¾ cup granulated sugar, plus 3 tbsp

12oz (350g) cream cheese, cut into pieces

1 cup mascarpone cheese

2 large eggs, plus 1 large egg yolk

½ tsp vanilla extract

2 tbsp all-purpose flour

Method:

1 Preheat the oven to 350°F (180°C). Grease the cake pan. Put the biscuits in a food bag and crush with a rolling pin. Melt the butter in a saucepan, then add the biscuit crumbs and stir until moistened. Press an even layer of crumbs in the bottom of the pan.

2 Combine the blueberries and the 3 tbsp sugar in a food processor and process until smooth, then push the mixture through a fine sieve into a small saucepan. Bring to a boil, then allow to bubble for 3–5 minutes or until thickened and jam-like. Set aside. Rinse the bowl of the food processor.

3 Combine the ¾ cup sugar, the cream cheese, mascarpone, 2 eggs, vanilla, and flour in the food processor and process until well blended. Pour the mixture on to the crumb crust and smooth the top. With a teaspoon, carefully drizzle the blueberry mixture over the cream cheese mixture, swirling to make a decorative pattern.

4 Bake the cheesecake for 40 minutes or until it has set but still has a slight wobble in the middle when you shake the pan. Leave to cool in the oven for 1 hour, then cool completely in the refrigerator and serve.

Blueberry ripple cheesecake