Baked Blueberry Cheesecake

Blueberries are reasonably priced at the moment so I have been doing lots of 'Blueberry' baking. This is my favourite recipe so far. It's based on one by Rachel Allen and is super easy to make.

1 x vanilla biscuit base (using a springform cake tin)

2 x 125g punnets blueberries
500g soft cream cheese (room temp)
1/2 cup castor sugar 
1 tsp vanilla
4 eggs lightly beaten

Preheat the oven to 180°C.

Beat the soft cream cheese, sugar, vanilla and the eggs together in a large bowl until smooth and creamy.

Add one punnet of blueberries to the biscuit base. Pour over 3/4 of the cream cheese mixture. Add the 2nd punnet of blueberries and pour the remaining cream cheese mixture over.

Bake in the oven for 40 minutes or until it is pale golden and should only wobble very slightly when you gently shake the tin.

Allow to cool in the tin for about an hour before removing. Dust with icing sugar before serving.