Blueberry Cheesecake Tart

Ingredients

• 180 g digestive biscuit crumbs
• 80 g melted butter
• 450 g cream cheese
• 130 g sugar
• 2 eggs
• 150 g sour cream
• 1 tsp vanilla extract
• 150 g blueberry compote
• 80 g fresh blueberries

Method

1. Step 1

   Heat the oven to 160°C and grease a 23 cm tart tin or springform pan.

2. Step 2

   Mix the biscuit crumbs with the melted butter until the crumbs look evenly moistened.

3. Step 3

   Press the crumb mixture firmly over the base and slightly up the sides of the tin, then chill it for 15 minutes.

4. Step 4

   Beat the cream cheese and sugar on low speed until smooth, then beat in the eggs one at a time.

5. Step 5

   Mix in the sour cream and vanilla just until the filling is creamy and even.

6. Step 6

   Pour the filling into the chilled crust and spoon the blueberry compote over the top, then swirl it lightly with a knife.

7. Step 7

   Bake for 30 to 35 minutes until the edges are set and the center still has a slight wobble, then cool completely.

8. Step 8

   Chill for at least 6 hours, top with the fresh blueberries, and slice to serve.