Baked Blueberry Cheese Cake

Serves 8-10
Ingredients:
400g/1lb Blueberries
100g/4oz Caster sugar
1tbsp Honey

Base
175g/6oz Digestive biscuits
50g/2oz Butter, melted
50g/2oz Pecans, chopped & roasted
Filling
350g/12oz Cream Cheese
350g/12oz Fromage Frais
2 Large Eggs
200g/8ozCaster sugar
1 tsp Vanilla essence

Recipe:
Puree the blueberries & sugar, sieve the puree. Place ½ the puree into a saucepan & simmer for 5-6 minutes until it has thickened, leave to cool. With the remaining puree stir in the honey & leave aside for serving.

Crush the biscuits in a food processor or with a rolling pin, mix in the melted butter & hazelnuts. Press into the base of a greased 23cm/9 “ springform tin. Leave to chill in the fridge while preparing the cream cheese mix.

Use a food processor or electric whisk to blend the cream cheese & fromage frais until smooth. Add the eggs, sugar & vanilla, process until all the ingredients are combined. Pour over the base, then drizzle the cooled blueberry puree over the top & stir through gently leaving a marble affect.

Cook in a preheated oven at 150C/300F/ Gas mark 2 for 35 minutes until set. Leave to cool.

Slice the cheesecake, serve with the blueberry & honey sauce.