Ingredients

Base

  • 200 g digestive biscuits
  • 90 g melted butter

Cheesecake

  • 450 g cream cheese
  • 250 ml whipping cream
  • 100 g icing sugar
  • 1 tsp vanilla
  • 1 tbsp lemon juice

Blueberry sauce

  • 250 g blueberries
  • 60 g sugar
  • 1 tsp cornstarch
  • 1 tbsp water

Topping

  • 100 g fresh blueberries
  • 50 g crushed biscuits

Method

  1. Crush biscuits and mix with melted butter. Press into a dish and chill 20 minutes.
  2. Cook blueberries and sugar for 5–7 minutes. Mix cornstarch with water, add it, and cook 1–2 minutes until thick. Cool.
  3. Beat cream cheese, icing sugar, vanilla and lemon juice until smooth.
  4. Whip the cream until thick, then gently fold into the cream-cheese mixture.
  5. Spread half the filling over the biscuit base. Add some blueberry sauce, then the remaining filling.
  6. Swirl more blueberry sauce on top with a toothpick.
  7. Refrigerate 6 hours or overnight.
  8. Top with fresh blueberries and crushed biscuits.