Baked blueberry cheesecake with blueberry compôte recipe
 James Martin takes a classic baked cheesecake and adds a wallop of fruit flavour. 150g/5½oz butter, melted, plus extra for greasing300g/10½oz digestive biscuits, crushed1 vanilla pod, seeds scraped out1 lemon, zest and juice200g/7oz caster sugar50g/1¾oz cornflour850g/1lb 4oz full-fat cream cheese375ml/13fl oz double cream4 large free-range eggs250g/9oz blueberries 150g/5½oz butter, melted, plus extra for greasing 300g/10½oz digestive biscuits, crushed 1 vanilla pod, seeds scraped out 1 lemon, zest and juice 200g/7oz caster sugar 50g/1¾oz cornflour 850g/1lb 4oz full-fat cream cheese 375ml/13fl oz double cream 4 large free-range eggs 250g/9oz blueberries 250g/7oz blueberries100g/3½oz caster sugar 250g/7oz blueberries 100g/3½oz caster sugar Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in springform cake tin with baking parchment.For the baked blueberry cheesecake, melt the butter in a medium saucepan and add the crushed biscuits and mix.Tip into the prepared tin and press the crumbs down firmly and evenly to form a bottom crust. Bake for 10 minutes, then set aside to cool completely. Place the vanilla seeds, lemon zest and juice, caster sugar, cornflour, cream cheese and cream in a large glass bowl and whisk together.Add the eggs continually whisking until the mixture is smooth, then add the blueberries and stir carefully.Pour onto the baked base and tap the tin lightly against the work surface to settle the mixture into the tin. Wrap the outside of the tin in a double thickness of foil if you are concerned about the tin’s water-tightness.Place the cake into a deep roasting tin containing 2cm/1in hot water.Bake in the oven for 1¼-1½ hours or until the cheesecake is golden-brown and just set.Turn the heat off in the oven and leave the cake in the oven for at least two hours or preferably overnight.For the blueberry compôte, place the blueberries and sugar into a sauce pan and cook until the sauce thickens.Serve the cooled cheesecake in slices with the blueberry compote. Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in springform cake tin with baking parchment. Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in springform cake tin with baking parchment. For the baked blueberry cheesecake, melt the butter in a medium saucepan and add the crushed biscuits and mix. For the baked blueberry cheesecake, melt the butter in a medium saucepan and add the crushed biscuits and mix. Tip into the prepared tin and press the crumbs down firmly and evenly to form a bottom crust. Bake for 10 minutes, then set aside to cool completely. Tip into the prepared tin and press the crumbs down firmly and evenly to form a bottom crust. Bake for 10 minutes, then set aside to cool completely. Place the vanilla seeds, lemon zest and juice, caster sugar, cornflour, cream cheese and cream in a large glass bowl and whisk together. Place the vanilla seeds, lemon zest and juice, caster sugar, cornflour, cream cheese and cream in a large glass bowl and whisk together. Add the eggs continually whisking until the mixture is smooth, then add the blueberries and stir carefully. Add the eggs continually whisking until the mixture is smooth, then add the blueberries and stir carefully. Pour onto the baked base and tap the tin lightly against the work surface to settle the mixture into the tin. Wrap the outside of the tin in a double thickness of foil if you are concerned about the tin’s water-tightness. Pour onto the baked base and tap the tin lightly against the work surface to settle the mixture into the tin. Wrap the outside of the tin in a double thickness of foil if you are concerned about the tin’s water-tightness. Place the cake into a deep roasting tin containing 2cm/1in hot water. Place the cake into a deep roasting tin containing 2cm/1in hot water. Bake in the oven for 1¼-1½ hours or until the cheesecake is golden-brown and just set. Bake in the oven for 1¼-1½ hours or until the cheesecake is golden-brown and just set. Turn the heat off in the oven and leave the cake in the oven for at least two hours or preferably overnight. Turn the heat off in the oven and leave the cake in the oven for at least two hours or preferably overnight. For the blueberry compôte, place the blueberries and sugar into a sauce pan and cook until the sauce thickens. For the blueberry compôte, place the blueberries and sugar into a sauce pan and cook until the sauce thickens. Serve the cooled cheesecake in slices with the blueberry compote. Serve the cooled cheesecake in slices with the blueberry compote.