Quick Recipe: Blueberry cheesecake

75g butter, melted, plus extra for greasing

175g digestive biscuits

175g blueberries, plus extra for decorating

2 tablespoons sugar

450g cream cheese

150g caster sugar

1 tablespoon vanilla extract

4 eggs, lightly beaten

Preheat the oven to 180C / Gas Mark 4. Crush the biscuits, mix with the melted butter and press into base of a buttered 24cm cake tin.

Beat together the cream cheese, sugar, vanilla extract and eggs in a large bowl until smooth and creamy. Pour over the base and bake in the oven for 40 minutes.

Allow to cool in the tin for about 10-15 minutes. Carefully remove the cheesecake from the tin.

Heat the blueberries gently in a pan, with the sugar and one tablespoon of water, until the mixture turns in to

a syrup. Leave to cool. Serve cheesecake topped with the cooked blueberries.

A cookbook of 32 World Cup-themed recipes is available at www.npower.

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