Blueberry cheesecake with speculoos crust

1½ HOURS + COOLING|SERVES 8|EASY

Speculoos are a spiced caramelised biscuit.

speculoos biscuits (we used Lotus biscuits) 1 x 250g pack butter 100g, melted blueberries 300g light soft brown sugar 2 tbsp lime 1, zested and juiced mascarpone 250g low fat soft cheese or quark 450g golden caster sugar 90g cornflour 2 tbsp eggs 3, 2 whole and 1 yolk soured cream 150ml • Heat the oven to 180C/fan 160C/gas 4. Smash the biscuits in a food processor or by putting them in a plastic bag and rolling over them with a rolling pin until they are like sand. Mix the butter into the biscuits and then press the mixture into the base of a 20cm springform tin, moulding up the sides of the tin. Bake for 10 minutes. • Put the blueberries in a baking dish and sprinkle with the brown sugar and lime juice, cook for about 15 minutes, or until they start to soften and burst.Tip them into a sieve and drain off any juices into a bowl. • Beat the mascarpone with the cheese, caster sugar, cornflour, lime zest and eggs. Spoon half of the cheese mix into the tin, add most of the blueberries (keeping some for the top) and pour over the remaining mixture. Smooth the top. Bake for 40 minutes or until the mixture is set but with a faint wobble in the centre, spoon over the soured cream and bake for a further 10 minutes. Leave to cool completely. Release the cheesecake from the tin and spoon the remaining fruit and the reserved juices on top or serve them with the cheesecake slices.

PER SERVING 626 KCALS|FAT 39.4G|SATURATES 25G CARBS 52.4G|FIBRE 1.7G|PROTEIN 14.5G|SALT 0.7G