Impress your guests with this simple cheesecake with delicious blueberry sauce drizzled on top
200g (7oz) digestive biscuits, crushed
75g (3oz) butter, melted
500g (1lb 2oz) medium-fat soft cheese
175g (6oz) caster sugar
3 large eggs, beaten
Juice of 1 lemon
300ml (1/2pt) soured cream
40ml (11/2tbsp) cornflour
For the topping:
50g (2oz) caster sugar
100g (4oz) blueberries
5ml (1tsp) arrowroot
Preheat the oven to 160°C, 300°F or gas 2. Mix together the crushed biscuits and melted butter, and press into the base of a lightly greased 20cm (8in) spring-form cake tin. Chill in the fridge while making the filling.
Beat the soft cheese and sugar together, then beat in the eggs and lemon juice. Fold in the soured cream and cornflour. Pour over the biscuit base.
Bake for 1½ hrs until the filling is just set. Turn off the heat and leave the cheesecake in the oven until cold.
To make the topping: place 150ml (1/4pt) water in a pan with the sugar. Heat gently until the sugar has dissolved, then add the blueberries and simmer for 5-6 mins. Blend the arrowroot with 15ml (1tbsp) water and stir into the pan. Cook for a further minute, stirring until just thickened. Leave to cool.
Spoon the blueberries and sauce over the cheesecake just before you're ready to serve.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.