Serves 10

  • 300g digestive biscuits
  • 200g butter, melted
  • 250g full fat cream cheese
  • 250g mascarpone
  • 140g caster sugar
  • 1 lemon, juice & zest
  • 3 medium eggs
  • 350g fresh blueberries


  1. Preheat your oven to 160°C / 140°C Fan / 315°F / Gas 3.
  2. Line the base of a 20cm round, 6cm deep loose bottom baking tin with parchment paper and grease the base and sides.
  3. Blitz the biscuits until a fine crumb is reached.
  4. Add the melted butter and mix.
  5. Press this buttery crumb mix over the base and up the sides of the tin.
  6. Chill for 20 minutes.
  7. Place the cream cheese, mascarpone, caster sugar and lemon zest into a mixing bowl and using a hand mixer, mix all the ingredients together until smooth.
  8. Gradually add the eggs, one by one, until incorporated.
  9. Add the lemon juice and mix.
  10. Finally add 250g of the fresh blueberries and mix through.
  11. Pour the cheesecake batter into the chilled lined tin & sprinkle the remaining blueberries on top.
  12. Place in the center of your pre-heated oven and bake for 50/60 minutes or until the filling is set but has a slight wobble in the center.
  13. Cool in the oven by leaving the door slightly open.
  14. Once cooled, place in the fridge for a minimum of 4 hours or overnight.
  15. Serve with a side of semi whipped cream.