I was never very fond of cheesecake until I sampled a baked cheesecake for the first time. It might take a while to bake, but all good things come to those who wait and a bite of this cheesecake is definitely worth waiting for.
800gcream cheese, at room temperature
200gsour cream, at room temperature
4 large eggs
finely grated zest of 1lemon
100gfresh or frozen blueberries, puréed
Pulse the biscuits in a food processor until fine.
Mix in the butter and then press the mixture over the base of a 20-cm round springform cake tin (not up the sides).
Refrigerate the base while you make the filling.
Preheat the oven to 160 °C.
In a bowl, mix the cream cheese, sour cream, sugar, eggs and lemon zest until smooth.
Transfer 60 ml (a quarter of a cup) of the batter to a separate bowl and mix in the blueberry purée.
Carefully pour the plain batter onto the biscuit base, then swirl the blueberry batter over the top and use a knife or skewer to incorporate the blueberry batter into the cheesecake to create a ripple effect.
Bake for about 40 minutes or until the cheesecake is set and the middle is still slightly wobbly.
Turn off the oven, open the door slightly and leave the cheesecake to gradually cool in the oven until it reaches room temperature. Then refrigerate for at least 4 hours before unmoulding, slicing and serving.