Blueberry cheesecake

Method

1. Preparation

   Line the inverted base of a 20cm springform tin with baking paper.

2. Biscuit mixture

   Place biscuits into a food processor and process until they resemble fine breadcrumbs. Add the butter and process until combined. Tip the biscuit mixture into the prepared pan, and evenly press the crumbs over the base of the tin. Refrigerate for 30 minutes.

3. Cheesecake

   Sprinkle the gelatine gradually over boiling water in a heatproof jug. Whisk with a fork until gelatine is dissolved. Beat the cream cheese, sugar and orange zest with an electric mixer with whisk attachment until smooth. Beat in warm gelatine mixture until combined, then add cream and orange juice, beating until smooth and slightly thickened. Fold in the blueberries. Pour the filling into prepared tin and spread evenly. Refrigerate for 3 hours or overnight until set.

4. Blueberry sauce

   Meanwhile, to make the blueberry sauce, place 1 punnet of the blueberries, sugar and orange juice in a small heavy-based saucepan. Cook, mashing the blueberries and stirring occasionally for 5 minutes or until the berries break down and the mixture thickens slightly. Stir in the remaining blueberries and set aside to cool.

5. Serving

   Serve the cheesecake topped with blueberry sauce.