Directions

• Prepare the Base
• Preheat the oven to 170°C (Gas Mark 3)
• Line the bottom of a 23cm springform cake tin with baking parchment and grease the sides with vegetable oil. Wrap the base and sides with 3 layers of foil
• Pulse the biscuits in a food processor until finely ground. Add the melted butter and pulse again to combine
• Press the mixture firmly into the base of the tin using the bottom of a small glass to create an even layer. Chill in the freezer while preparing the filling
• Make the Cheesecake Filling
• Boil a kettle of water. In a large bowl, beat together 170g of yogurt, cream cheese, and 250g sugar until smooth
• Gently fold in the beaten eggs, lemon zest, vanilla extract, and a pinch of salt. Avoid overmixing to prevent air bubbles
• Pour the filling over the chilled biscuit base
• Place the cake tin in a deep roasting tray and carefully pour just-boiled water around it to a depth of 2cm
• Bake for 50–60 minutes, or until the top is slightly golden and the centre is still slightly jiggly. Remove the tin from the water bath and set aside to cool
• Yogurt Topping
• Whisk the remaining 170g of yogurt with 2 tbsp sugar
• Spread evenly over the warm cheesecake for a silky finish. Allow the cheesecake to cool completely. Chill uncovered overnight to prevent sogginess.
• Prepare the Blueberry Compote
• In a small pan, combine blueberries, sugar, and lemon juice. Bring to the boil over medium-high heat, then simmer for 5 minutes
• Dissolve cornflour in 1 tbsp water and stir into the blueberry mixture. Simmer 3–4 minutes until slightly thickened. Set aside to cool
• Remove the cheesecake from the tin and transfer to a serving plate. Spoon over the blueberry compote just before serving