1 X 250 g pack speculoos biscuit
100 g butter, melted
300 g blueberries
2 tbsp light soft brown sugar
1 lime, zested and juiced
250 g mascarpone
450 g low fat soft cheese or quark
90 g golden caster sugar
2 tbsp cornflour
3 eggs, 2 whole and 1 yolk
150 ml soured cream
- Heat the oven to 180C/fan. 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.