Blueberry Swirl Cheesecake

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Crush the digestive biscuits into fine crumbs and mix with the melted unsalted butter.

3. 3

   Press the biscuit mixture into the base of a 23cm (9-inch) springform tin to form the crust. Bake for 10 minutes, then let it cool.

4. 4

   In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.

5. 5

   Add the eggs one at a time, beating well after each addition.

6. 6

   Mix in the vanilla extract and sour cream until well combined.

7. 7

   Pour half of the cream cheese mixture over the cooled crust.

8. 8

   Spoon half of the blueberry jam over the cream cheese mixture and swirl gently with a knife.

9. 9

   Pour the remaining cream cheese mixture over the top and repeat the swirling process with the remaining blueberry jam.

10. 10

    Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned.

11. 11

    Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.

12. 12

    Refrigerate the cheesecake for at least 4 hours or overnight before serving.