Can't believe it's only 2 weeks since New Year's Eve ??? Here's the blueberry cheese cake I made for yorkshirecampers and paley's fantastic party, thanks to Dubweiser for pointing me in the direction of the recipe which I promptly ignored and improvised with what we had in the cupboard 150g blueberries 2 tbsp soft brown sugar packet of ginger biscuits (we had posh spiced ones for Christmas left over) 50g ish melted butter 500g mascapone 4 tbsp double cream 4 tbsp Greek yoghurt 4 tbsp icing sugar and more to taste 1 very large lemon, or 2 smallish lemons zest and juice Put the blueberries and sugar into a saucepan and bring slowly to boiling point, occasionally stirring and simmer for about 2 minutes, put to one side and let it cool completely. Normal drill for a cheesecake, crush the biscuits (pop into a strong plastic bag and bash with a rolling pin or blitz in a blender) add the melted butter to make the sort of sand and water mix you need for a descent sandcastle. You might need more butter depending on the biscuits you use. line a cake tin (20cm) with greaseproof paper and pack the biscuit mix in and smooth with the back of a spoon or a small glass. Chill in the fridge. Beat the mascapone, cream and yoghurt, add the 4 tbsp of icing sugar, lemon juice and zest and then taste, it might not be sweet enough for you, add some more, I like cheesecakes to be a bit tart. Spoon the cheesecake mixture on top of the biscuit base, smooth and put in the fridge to chill. When you want to serve, swirl the blueberries on top.
