Ingredients
- digestive biscuits 200g
- butter 75g, melted
- blueberries 250g
- golden caster sugar 300g
- soft cheese 600g
- soured cream 150ml
- eggs 2
- plain flour 2 tbsp
- vanilla extract 1 tsp
Method
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Step 1
Whizz the biscuits to crumbs in a food processor, then add the butter and whizz again.
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Step 2
Press into the base of a lightly buttered square loose-bottomed 22cm tin and chill while you make the filling.
-
Step 3
Put the berries in a food processor, whizz to a purée, then sieve.
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Step 4
Put the purée and 50g of the sugar in a pan.
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Step 5
Heat gently until the sugar has dissolved, then boil for 5 minutes until thickened and syrupy.
-
Step 6
Heat the oven to 140C/fan 120C/gas 1. Put the soft cheese in a bowl and whisk to soften.
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Step 7
Add the soured cream, eggs, flour, the rest of the sugar and the vanilla, and whisk until smooth.
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Step 8
Pour over the biscuit base. Drizzle the blueberry mixture over and ripple with a knife.
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Step 9
Bake for 1 hour then turn off the oven and leave to cool completely in the oven (this should help stop cracks from forming).
-
Step 10
Chill for at least 3 hours or overnight before cutting.
Nutritional Information
- Kcals 548
- Fat 323g
- Saturates 19.1g
- Carbs 55.7g
- Sugars 42.1g
- Fibre 1.4g
- Protein 7.6g
- Salt 0.9g
