Preheat the oven to 180°C (160°C fan oven) mark 4. Use the base of a 20.5cm (8in) springform cake tin to cut out a circle from the flan case, discarding (or eating!) the edges. Grease and baseline the tin, then put the flan base into it. Press down with your fingers.
Step 2
Put the cream cheese, vanilla, sugar, soured cream, eggs and cornflour into a processor and blend until evenly combined.
Step 3
Pour the mixture over the flan base and shake gently to level. Bake for 45min until just set and pale golden. Turn off the oven and leave the cheesecake inside with the door ajar for about 30min. Cool and chill.
Step 4
To serve, put the blueberries into a pan with the redcurrant jelly and heat through until the jelly has melted and the blueberries have softened slightly, or microwave on High for 1min (based on a 900W microwave). Spoon on top of the cheesecake. Cool and chill for 15min before serving.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
