180g digestive biscuits
85g melted butter
900g Cream Cheese
180g castor sugar
3 free range eggs
2 free range egg yolks
200ml Sour cream
1 vanilla pod
3 tbsp plain flour
For the compote:
400g Fresh Blueberries
100g Caster sugar
Blend the biscuit crumbs and add to the melted butter to make a base for the cheesecake.
Spoon the biscuit crumbs into a 20cm loose bottomed tin and press down using the back of a spoon.
Mix the cream cheese and sugar together in a mixing bowl.
Stir in the eggs and egg yolks, followed by the sour cream, vanilla and flour.
Pour the cheesecake mixture over the top of the biscuit base and cook in a pre heated oven 160c for 45 -50 minutes.
While the cheesecake is cooking place the blueberries and sugar into a large non stick sauce pan.
Cook the berries for 10 minutes on a medium heat until the sugar is dissolved.
Store the compote in a preserving jam and keep in the fridge.
Let the cheesecake cool for 30 minutes, then place in the fridge for a couple of hours.
Serve the cheesecake with the blueberry compote.