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While the football fans are glued to the TV, indulge yourself with this sweet Argentinean treat from the Hairy Bikers. To celebrate the World Cup, the chefs have teamed up with npower to create 32 recipes for each of the competing nations.

Serves: 4

Ingredients
75g butter, melted, plus extra for greasing
175g digestive biscuits
175g blueberries, plus extra for decorating
2tbsp sugar
450g cream cheese
150g caster sugar
1tsp vanilla extract
4 eggs, lightly beaten

Method
Preheat the oven to 180C/Gas 4. Butter the sides and base of a 24cm cake tin.

Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Mix the crushed biscuits with the melted butter and press down into the base of the tin.

Beat the cream cheese, sugar, vanilla extract and eggs together in a large bowl until smooth and creamy.

Pour into the tin and bake in the oven for 40 minutes, or until pale golden. The cake should wobble slightly when tin is shaken. Remove from the oven and allow to cool in the tin for about 10-15 minutes.

Carefully remove the cheesecake from the tin and transfer to a serving plate.

Put blueberries in to a pan with the sugar and one tablespoon of water and gently cook for five mins or until the mixture turns in to a syrup. Leave to cool.

Serve cheesecake topped with the cooked blueberries. Decorate with remaining blueberries.

Energy Rating: Three stars