Position the rack in the centre of the oven and preheat to 190°C (375°F) Gas mark 5
Line a 10-inch-diameter springform tin with parchment paper.
Put the biscuits in a food processor and blitz to a fine crumb.
Add the butter and blitz again to combine.
Add the crumbs to the tin and press firmly.
Bake in the preheated oven until the crust begins to brown, about 6-8 minutes.
Transfer crust to rack and let it cool. Maintain oven temperature.
Meanwhile using an electric whisk, beat cream cheese and sugar in large bowl until will blended.
Beat in the flour. Add the eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla.
Then pour the filling onto the crust.
Stir the blueberry jam in a large pan over low heat until melted. Remove from heat. Add the blueberries; toss to coat.
Spoon the blueberry mixture over top of the cake, spreading evenly.
Bake cheesecake for 10 minutes and then reduce heat to 140°C (275°F) Gas mark 1 for 30 minutes.
Turn off the oven; keep the door closed and let the cheesecake stand in the oven for 1 hour.
Refrigerate until cold, at least 6 hours, or overnight.
Run a small sharp knife around the sides of the cake to loosen it. Release pan sides.
Transfer the cake to a platter and it is ready to serve.
Latest comments (1)
Nice recipe…