Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Whizz the biscuits to crumbs in a food processor, then add the butter and whizz again.
Press into the base of a lightly buttered square loose-bottomed 22cm tin and chill while you make the filling.
Put the berries in a food processor, whizz to a purée, then sieve.
Put the purée and 50g of the sugar in a pan.
Heat gently until the sugar has dissolved, then boil for 5 minutes until thickened and syrupy.
Heat the oven to 140C/fan 120C/gas 1. Put the soft cheese in a bowl and whisk to soften.
Add the soured cream, eggs, flour, the rest of the sugar and the vanilla, and whisk until smooth.
Pour over the biscuit base. Drizzle the blueberry mixture over and ripple with a knife.
Bake for 1 hour then turn off the oven and leave to cool completely in the oven (this should help stop cracks from forming).
Chill for at least 3 hours or overnight before cutting.