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Pre-heat the oven to 180c (fan 160c)/350F/gas mark 4. Line the base of a 20cm (8in) springform cake tin with baking paper.
Crush the biscuits into crumbs by whizzing in a food processor, or put in a plastic bag and crush with a rolling pin. Place in a bowl. Melt the butter and stir into the biscuits. Press the biscuit mix into the base of the prepared cake tin. Bake in the pre-heated oven for 10 minutes, then leave to cool down.
For the filling, mix together the cornflour and sugar in a large bowl. Beat in the soft cheese, the seeds from the vanilla pod, then the eggs. Finally, stir in the soured cream.
Pour this mixture into the cake tin, and level the top with a palette knife. Bake in the preheated oven for 10minutes, then reduce the temperature to 140c (fan 120c)/275Fgas mark 1, and bake for another 35-45minutes until there is still a slight wobble to the centre. Switch off the oven, keep the door closed for 2 hours, then chill the cheesecake well.
To make the blueberry topping, place the sugar in a saucepan. Add the water and bring to the boil. When the sugar has dissolved, add the blueberries. Cover and cook for a few minutes, then cool.
Loosen the edge of the cheesecake, remove the tin and lining paper, then transfer to a serving plate. Spoon the blueberries over the cheesecake just before serving.