B’s blueberry cheesecake

1 packet of malt biscuits
80 grams of melted butter
250 grams of blueberries
2½ tablespoons of white sugar
650 grams of cream cheese (softened)
½ cup of white sugar
60 grams of sour cream
2 tablespoons of icing sugar
2 tablespoons of lemon juice (fresh)
1½ teaspoons of vanilla essence

Crumb the malt biscuits and mix in melted butter until crumbs are coated but not saturated. Pack into the base of a lined cake tin and refrigerate.

Simmer blueberries and white sugar in a pot to release the juice. Once bubbling, cook for another 5 minutes then set aside to cool.

Beat cream cheese and white sugar until fluffy and sugar has dissolved. Beat in sour cream, icing sugar, lemon juice, and vanilla essence. Separately whip the cream into peaks, then fold into cream cheese mixture. Divide mixture between two bowls.

Blend the berry mixture until smooth.

Choose one of the bowls of cream mixture, adding 3 tablespoons of the berry mixture and folding to combine. Pour the contents of this bowl into the cake tin and return to the fridge for an hour to set. Keep the remaining bowl at room temperature.

Pour the contents of the remaining bowl into the cake tin and return to the fridge for another hour.

Pour the remaining berry mixture onto the top of the cake and return to the fridge for four more hours before serving.