step 1

1 : Preheat the oven to 190 degrees. Line a 25cm springform pan with baking paper.

step 2

2 : To make the base, combine the digestive biscuit crumbs, butter and ¼ cup of sugar in a food processor until the crumbs are moist. Press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for about 8 minutes, or until the crust begins to brown.

step 3

3 : To make the filling, beat the cream cheese and 1 ½ cups of sugar in an electric mixer until well blended. Add the flour and blend until combined. Add the eggs one at a time, beating until just combined. Finally, add the sour cream, milk and vanilla and beat until smooth. Pour the filling over the base.

step 4

4 : Create a water bath by placing the springform pan in a large roasting tray, and pouring enough hot water into the roasting tray to come about halfway up the sides of the springform pan. Carefully place in the oven and bake for about 1 hour, or until the cheesecake is just set in the centre, and the top is slightly puffed and golden brown. Turn off the oven, and let the cheesecake stand in the oven for 1 hour with the door closed. Then refrigerate for approximately 6 hours, or overnight.

step 5

5 : To make the topping, stir the blueberry jam over a low heat until melted. Remove from the heat and add the blueberries, tossing to coat. Spoon the blueberry mixture evenly over the top of the cheesecake. Chill until cold.

step 6

6 : Run a small knife around the edges of the cheesecake to loosen before releasing the springform pan. Slice and serve.