Ingredients : 4½oz (125g) British HobNobs digestive biscuits, or sweetmeal biscuits 4 tbsp butter 1 cup blueberries ¾ cup granulated sugar, plus 3 tbsp 12 oz (350g) cream cheese, cut into pieces 1 cup mascarpone cheese 2 large eggs, plus 1 large egg yolk ½ tsp vanilla extract 2 tbsp all-purpose flour
Prepare Time : 20 Mins Cook Time : 40 Mins SERVES : 8 Special equipment • 8in (20cm) deep loose-bottomed cake pan • food processor
Directions : 1. Preheat the oven to 350°F (180°C).Grease the cake pan. Put the biscuits in a food bag and crush with a rolling pin.Melt the butter in a saucepan, then add the biscuit crumbs and stir until moistened. Press an even layer of crumbs in the bottom of the pan. 2. Combine the blueberries and the 3 tbsp sugar in a food processor and process until smooth, then push the mixture through a fine sieve into a small saucepan. Bring to a boil, then allow to bubble for 3–5 minutes or until thickened and jam-like. Set aside.Rinse the bowl of the food processor. 3. Combine the ¾ cup sugar, the cream cheese, mascarpone, 2 eggs, vanilla,and flour in the food processor and process until well blended. Pour the mixture on to the crumb crust and smooth the top. With a teaspoon,carefully drizzle the blueberry mixture over the cream cheese mixture,swirling to make a decorative pattern.Bake the cheesecake for 40 minutes or until it has set but still has a slight wobble in the middle when you shake the pan. Leave to cool in the oven for 1 hour, then cool completely in the refrigerator and serve. Notes : Instead of making the blueberry topping, spoon a blueberry compote over each serving.
