Ingredients
For the base
100g/4oz butter
225g/8oz digestive biscuits, crushed
1½ tbsp Demerara sugar
For the filling
1 lemon, zest and juice
100g/4oz full-fat cream cheese
50g/2oz caster sugar
100g/4oz crème fraîche
For the blueberry topping
50g/2oz caster sugar
3 tbsp lemon juice
150g/5oz blueberries
1 tsp arrowroot, mixed with 1 tsp water to a smooth paste
Method
1. For the base, melt the butter in a large pan over a low heat. Remove the pan from the heat and stir in the crushed biscuits and sugar.
2. Press the biscuit mixture into the base and sides of a 20cm/8in springform cake tin and chill in the fridge for 30 minutes.
3. Meanwhile, for the filling, beat the lemon zest, cream cheese and sugar together in a bowl. Slowly beat in the lemon juice until the mixture is thick and creamy. Fold in the crème fraîche.
4. Spoon the filling mixture into the chilled biscuit base, smooth the top with a knife and chill in the fridge for 2 hours.
5. Meanwhile, for the topping, heat the sugar and lemon juice over a low heat until the sugar dissolves. Add the blueberries and continue to heat for a further 1-2 minutes. Stir in the arrowroot paste and cook for a further 30 seconds, or until the mixture has thickened. Spoon the blueberry topping into a small bowl and set aside to cool. Once cool, chill in the fridge.
6. To serve, carefully remove the cheesecake from the cake tin, transfer to a large serving plate and spoon over the blueberry topping.
