Tangy with lime, this rich and creamy cheesecake is studded with blueberries, which give it a fabulous texture.

Ingredients: (Serves 8-10)

• 140 g/5 oz finely ground digestive crumbs
• 55 g/2 oz butter, melted
• 450 g/1 lb cream cheese
• 140 g/5 oz caster sugar
• 2 teaspoons cornstarch
• 175 ml/6 fl oz sour cream
• 3 large eggs
• Finely grated zest and juice of 1 or 2 limes
• 225 g/8 oz fresh blueberries, plus 280 g/10 oz to decorate

Method:

Grease a 23-cm/10-inch round springform cake tin. Stir the crumbs into the melted butter, then spread over the bottom of the prepared tin, pressing down to make an even base. Chill for 30 minutes. Wrap the base and sides of the tin in two layers of foil.

Preheat the oven to 180ºC/350ºF/Gas mark 4. Beat the cream cheese until creamy, then beat in the sugar and cornflour. Stir in the sour cream until smooth and creamy, then beat in the eggs followed by the lime zest and juice. Fold in the blueberries. Pour the filling into the cake tin, tapping the sides of the tin to level the surface.

Place the tin in a roasting tin and pour boiling water around it to about 2.5-3.5 cm/1-1½ inch deep. Bake for 45 minutes until set (but still with a wobble in the middle). Leave to cool then chill for at least 4 hours. Turn the cheesecake out and top with  fresh blueberries.