Enough for one 20 cm spring-form tin

Preparation time: approx. 30 minutes, plus baking and cooling time.

Pre-heat the oven to 160°C.

Purée the blueberries in a blender. Place the purée in a pan with the sugar and bring to the boil. Mix the cornflour with the lemon juice and stir it into the boiling purée. Bring to the boil again and then leave to cool.

Grind the wholemeal butter biscuits into fine crumbs using a blender or a rolling pin. Melt the butter and mix it with the biscuit crumbs and the salt. Spread the biscuit mixture onto the bottom of the spring-form tin and press down firmly. Refrigerate. Mix the cornflour and the flour. Place the crème fraîche, sugar, vanilla sugar and flour/cornflour mixture in a bowl and beat with a hand mixer until fluffy. Gradually add the cream cheese and mix in. Then mix in the eggs.

Pour the cheesecake mixture onto the biscuit base and spread to form a smooth layer. Then add spoonfuls of the blueberry purée and stir in to form decorative swirls. Place a baking tray on the bottom shelf of the oven and add water. Place the spring-form tin on a shelf in the middle of the oven. Leave to bake for around 50–60 minutes. When baked, the cheesecake should barely move when jiggled. Leave the cheesecake to cool and then refrigerate for at least four hours.