250 g digestive biscuits , crushed
150 g unsalted butter , melted
115 g caster sugar
3 tablespoons cornflour
900 g full-fat cream cheese , at room temperature
2 large free-range eggs
115 ml double cream
1 vanilla pod , seeds of, or ½ teaspoon vanilla extract
1 lemon , zest of
For the blueberries
400 g blueberries
3 tablespoons caster sugar
Grease and line a 24cm springform cake tin and preheat the oven to 180ºC/350ºF/gas 4.
Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack.
Turn the oven to 200°C/400ºF/gas 6. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat with an electric whisk until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla and zest.
Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Bake for 40–45 minutes until the top is browned and the filling set around the edges. A piece of foil over the top will stop it browning too much. Let the cheesecake cool, then put in the fridge for 3 hours or overnight.
Put the blueberries in a pan, sprinkle over the sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Cool and serve with the cheesecake.