With the end of summer quickly approaching there’s no time like the present to make the most of fresh, zesty flavours and whip up something truly mouthwatering. This lemon blueberry cheesecake slice will do the trick nicely and is an easy treat to make for guests – or just for yourself! – at short notice. Enjoy!

Serves 6

Ingredients

• 1 1/2 tbsp brown sugar
• 1/4 tsp cinnamon
• 9 digestive biscuits
• 115g unsalted butter, melted
  Filling
• 425g cream cheese
• 2 eggs
• 4 tbsp lemon juice
• 2 tbsp lemon zest
• 1/2 cup caster sugar
• 1 1/2 cups blueberries

Method

1. Preheat oven to 165C. Grease 20cm square pan. Press baking paper over top of pan. Press down corners to secure. In food processor mix together sugar, cinnamon and biscuits until resemble fine crumbs. Add melted butter and pulse to mix thoroughly. Spoon mixture into prepared baking pan. Gently pat down to form crust using back of spoon.
2. Bake in preheated oven for 10-12 minutes, until golden. Cool.
3. Meanwhile, mix cream cheese, eggs, lemon zest, lemon juice, and sugar in mixing bowl. Combine well using an electric mixer, food processor, or stand mixer. Mix until smooth. Pour mixture on top cooled crust base. Cover with fresh blueberries, pushing into filling slightly.
4. Bake in preheated oven for 30-35 minutes, or until centre jiggles just slightly pan is shook. Cool completely in pan before popping into fridge for at least 3 hours to set.
5. Remove from pan and slice. Top with additional lemon zest and blueberries if desired.