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Blueberry cheesecake with speculoos crust
Ingredients
- speculoos biscuits (we used Lotus biscuits) 1 x 250g pack
- butter 100g, melted
- blueberries 300g
- light soft brown sugar 2 tbsp
- lime 1, zested and juiced
- mascarpone 250g
- low fat soft cheese or quark 450g
- golden caster sugar 90g
- cornflour 2 tbsp
- eggs 3, 2 whole and 1 yolk
- soured cream 150ml
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