Baked New York vanilla cheesecake

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This rich, creamy dessert has its roots in a New York deli. This vanilla version is not too heavy and the blueberries set it off perfectly

Ingredients

The cheesecake will keep for three days in the fridge.

For the topping:

You will need:

Preheat the oven to 180°C (350°F, gas mark 4). Cross over two long strips of lightly oiled foil in the tin to remove the cheesecake.
Mix together the Hob Nobs, butter and 50g (2oz) of the sugar. Line the bottom and sides of the cake tin with this mixture, pushing it into the corners, but not thickly (make a mitten out of clingfilm so the crumbs stick to the tin, not to your hands). Store it in the fridge while you make the filling.
Whip the cream cheese with an electric mixer. When soft and fluffy, add the remaining sugar and whisk again. Add salt and vanilla and beat once more. Slowly add the eggs one at a time. Pour this mixture into the lined cake tin and place on a baking sheet.
4 .Bake for 1 hour 10 mins until the cheesecake is set but still has a slight wobble. Allow to sit at room temperature (the risen cheesecake will sink a little during this time) while you make the topping.
Whisk together the soured cream, sugar and vanilla and pour over the cheesecake. Return to the oven for a further 10 mins.Put it in the fridge as soon as it's cool enough. Gently heat the blueberries in a little water until they're glossy; serve with the cheesecake as a compote.