Cheesecake

White chocolate and blueberry cheesecake
1. 

70g unsalted butter, melted, plus extra for greasing
175g/digestive biscuits
450g cream cheese
100g caster sugar
Seeds from 1 vanilla pod
4 eggs lightly beaten
1 tbsp homemade blueberry jam

 handful blueberries, to decorate

White Chocolate Glaze:
3 tbsp whipping  cream
100g white chocolate

Preheat the oven to 120C

Crush the digestives and mix with the melted butter, then press into a greased springform tin and chill.

Beat together the cream cheese, sugar, vanilla and eggs until smooth and creamy. Take a sixth of it and mix in the jam. Pour the cheesecake mixture onto the base and then the jam mixture. Use a skewer to drag through the cheesecake to make a marbled effect.

Bake for 45 mins to an hour until firm but slightly wobbly, then cool in the tin for 15 mins.

For the glaze, heat the whipping cream until almost boiling, then pour over the white chocolate and mix until smooth. Pour evenly over the cheesecake (whilst in the tin) and leave to set.

Serve with blueberries, fresh or slightly macerated

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