James Tanner shows us how to make this utterly delicious and decadent baked cheesecake made with a cookie crumble base and filled with ripe berries.
200g Oreo (chocolate and cream) cookies, smashed
500g cream cheese
397g tin of condensed milk
1 vanilla pod, just seeds
3 free range eggs
Grated chocolate to decorate (optional)
For the blueberry sauce
Zest and juice half a lime
2 tbsp water
2 tbsp caster sugar
Melt the butter and add to the Oreo crumbs until they are coated and start to stick together. Spoon into a greased and lined 23cm loose-bottomed cake tin and press the mix evenly over the tin base. Leave in fridge to set.
Preheat the oven to 160C/gas3 and in a bowl or mixer whisk the soft cheese until smooth then add the condensed milk, vanilla seeds, and egg.
Pour the filling over the biscuit base and sprinkle the blueberries over the top and bake for 1 hour or until set. Leave to cool and serve.
Cut with a hot knife and serve with blueberry sauce and grated white or dark chocolate!
To make the sauce
Take a medium size saucepan and simply add all ingredients and bring to a gentle simmer,. Cook for around 8 minutes on a medium heat until the berries just pop, stir, cool and serve.