Baked cheesecake with blueberries

Some blueberries appeared in the fridge again... :)

I actually had a bit of an issue when baking this but it turned out really well. I used a spring-form tin as I always do with cheesecake, but this time as soon as I poured in the mixture over the base, it started to leak through the bottom! In the end, I shoved it into the oven as fast as I could with a baking tray on the shelf beneath it to catch the dripping mixture. It stopped dripping after about 10-15 minutes when the mixture started to set...

Tip: Make sure your spring-form tin is a tight fit and that there are no gaps in the base. Alternatively, try lining the base and covering the join with greaseproof paper.

Verdict: Well worth the hassle. This cheesecake was enjoyed by the whole family.

This recipe serves 10-12 and is taken from a cake book by Rachel.

Ingredients
175 g digestive biscuits
75 g butter, melted
175 g blueberries, plus extra for decorating (optional)
450 g cream cheese
150 g caster sugar
1 tsp vanilla extract
4 eggs, lightly beaten
Icing sugar, to dust

24 cm diameter spring-form/loose-bottomed tin

Directions
1. Preheat the oven to 180 degrees C. Butter the sides and base of the cake tin.
2. Place the biscuits in a food processor and whi until quite fine. Alternatively, place them in a plastic bad and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin so that it is nice and even. Spread the blueberries over the base and allow to chill in the fridge while you make the topping.
3. Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 minutes or until it is pale golden and should only wobble very slightly when you gently shake the tin.
4. Allow to cool in the tin for about 10 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Sprinkle over a few blueberries, if you wish, then dust with icing sugar. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.