Nobake Blueberry Cheesecake

Base
6 oz digestive biscuits, crushed
3 oz butter, melted
1 1/2oz Demerara sugar

Cheesecake
8oz full-fat soft cheese
1 oz caster sugar
5fl oz double cream
5fl oz Greek yoghurt
juice 1 ½ lemons

Topping
6oz blueberries
4 tbsp redcurrant jelly

Mix together the ingredients for the base and using a metal spoon press over the base of a 20cm round, loose-bottom cake tin.

Measure the cheese and sugar into a large bowl and mix well. Add the cream and yoghurt and mix again. Gradually add the lemon juice, whisking all the time. Turn the mixture into the tin on top of the biscuit crust and leave in the fridge to set overnight.

Carefully loosen the sides of the biscuit crust then push up the base and slide the cheesecake on to a serving plate.

Arrange the fruit on top of the cheesecake. Heat the redcurrant jelly and carefully brush over the fruit. Leave to set.

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