I grew up with The Golden Girls and as such… Cheesecake.

300g digestive biscuits
140g butter, melted
275g golden caster sugar
100g blueberries
1tsp cornflour
3 x 300g packs full-fat cream cheese
4tbsp plain flour
2tsp vanilla extract
3 large eggs
200ml pot soured cream

1. Heat the oven to 200°C. Line a 20x30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for ten minutes. Leave to cool.

2. Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1tbsp cold water, and add this to the pan. Heat gently, until the sugar dissolves. Increase the heat, and bubble for 1-2mins, until saucy. Set aside to cool.

3. In a large bowl, whisk the cream cheese with an electric hand-held whisk, until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well-combined.

4. Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for ten minutes, then lower the heat to 110°C and bake for a further thirty minutes. Turn off the oven and leave the cheesecake inside for one hour, then leave for a further hour, still inside the oven, but with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least three hours or, ideally, overnight.

Now, the recipe I use says you can slice the cheesecake into fourteen bars. I say go with your instincts. If it turns into six slices, six slices it is. If you want to pretend it’s healthy, add a mint leaf and call it salad, but life’s too short to go without cake.