Blueberry cheesecake slices

This blueberry-and-lemon cheesecake is a slice of summer on your plate. Serves 6 Preparation time 15 minutes plus cooling time Baking time 35 minutes

YOU NEED

• 250g digestive biscuits, finely crumbled

• ½ cup (125ml) butter, melted

• 230g full-fat cream cheese, at room temperature

• 2 large eggs

• ¼ cup (60ml) sugar

• ¼ cup (60ml) honey

• 2 teaspoons (10ml) vanilla extract

• zest and juice of 1 lemon

• ½ cup (125ml) blueberry jam

• ½ cup (125ml) fresh or frozen blueberries

THIS IS HOW

Heat the oven to 180ºC. Line a 22cm x 20cm square cake tin with baking paper and spray it with non-stick cooking spray.

Mix the biscuit crumbs with the melted butter and press the mixture firmly into the lined cake tin. Refrigerate it for 20 minutes.

Beat the cream cheese, eggs, sugar, honey and vanilla together in a mixing bowl. Add the lemon zest and juice last – this prevents the mixture from separating. Remove the cake tin containing the crust from the fridge. Pour half the cream-cheese mixture over the biscuit crust. Add the blueberry jam to the remaining cream cheese mixture and mix it thoroughly, then carefully pour it over the first layer of filling in the cake tin. Use a skewer to carefully draw 4 lines down the length of the cream cheese filling – make sure that you only draw the skewer through the cream cheese and not through the biscuit layer, too.

Lastly, scatter the blueberries evenly over the top.

Bake the cheesecake for 30-35 minutes or until the mixture has just set – it will still move slightly in the centre if you tap the tin gently.

Remove the tin from the oven and place it on a cooling rack. Once it has cooled completely, refrigerate the cheesecake for at least 4 hours before you slice it to serve. For an extra special touch, serve the cheesecake with crystallised lemon slices – see the recipe opposite.