Cheesecake with blueberries
- 175g digestive biscuits
- 75g butter, melted
- 600g Asda Full Fat Soft and Creamy Cheese
- 1 lemon, zested
- 6 tbsp lemon juice
- 200g caster sugar
- 100ml Asda Crème fraîche
- 2 large eggs, lightly beaten
- Few drops vanilla extract
- 225g blueberries
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 23cm loose-bottomed cake tin and line the base.
Crush the biscuits in a freezer bag with a rolling pin. Mix with the melted butter and press into the base of the tin. Bake for 10 minutes.
Whizz the cheese, lemon zest and juice, 175g caster sugar, crème fraîche, eggs and vanilla in a processor.
Pour half on to the biscuit base and scatter on a rounded 1 tbsp blueberries. Pour the rest of the mixture on top.
Bake for about 40 minutes – the filling will still be wobbly in the middle but will firm up as it cools.
Put the rest of the berries in a pan with the remaining sugar and 3 tbsp water. Heat gently until the blueberries soften and start to burst. Leave to cool. Spoon onto the cheesecake, to serve.