Blueberry cheesecake

A wonderfully creamy vanilla cheesecake packed with fresh blueberries. It has a crisp cocoa biscuit base, a smooth filling made with both curd cheese and ricotta, and plenty of juicy blueberries. It’s simple to make and bakes beautifully every time!

Ingredients for the base:

• cocoa Petit Beurre biscuits (1–2 packets)

Line the base of a 23 cm springform tin with baking paper. Arrange the biscuits over the base in a single layer, trimming them where necessary to fit the tin.

Ingredients for the cheesecake filling:

• 500 g full-fat or semi-fat curd cheese, finely ground three times
• 250 g ricotta
• 2 large eggs
• 1½ tablespoons potato starch (or cornflour)
• 200 g caster sugar
• 16 g vanillin sugar
• 350 g blueberries

All the ingredients should be at room temperature.

Place all the filling ingredients, except the blueberries, into the bowl of a stand mixer. Mix until just combined, or stir together with a whisk. Do not overmix, as incorporating too much air will cause the cheesecake to rise excessively during baking and then sink. The baked cheesecake should remain beautifully level. Carefully pour the cheesecake mixture over the biscuit base. Scatter half of the blueberries over the top.

Bake at 175°C for about 45 minutes, or until the surface is set when gently touched with a skewer. If necessary, bake for a few minutes longer. Remove from the oven and leave to cool completely. Scatter the remaining blueberries over the top before serving.

Enjoy!