Vanilla cheesecake with blueberry compote

1. Preheat the oven to 150°C, gas mark 2. Grease and line the base and sides of a 20cm springform tin with baking parchment. Put the digestive biscuits in a freezer bag, seal, then bash to crumbs with a rolling pin. Pour into a bowl and mix with the melted butter. Press into the base of the tin and bake for 15 minutes. Set aside to cool.

2. Beat the soft cheese, icing sugar, yogurt and a pinch of salt together with a wooden spoon. In a separate bowl, use a balloon whisk to whisk the whipping cream and vanilla paste to soft peaks, then gently fold the cream through the soft cheese mixture. Pour onto the cooled base and chill for at least 4 hours or ideally overnight.

1. Meanwhile, heat 1 pack blueberries in a pan with the maple syrup and cinnamon. Bring to a simmer and cook gently for 3-4 minutes, until the berries burst. Tip in the other pack and take off the heat to cool to room temperature, then chill. When ready to serve, discard the cinnamon stick and spoon over the chilled cheesecake.

Cook’s tip

If serving this cheesecake on a hot day, pop it into the freezer for 10 minutes before topping with the blueberries.