Preparation time: 20 minutes
Cooking time: 1 hour
Suitable for freezing
Ingredients
- 75g butter
- 200g digestive biscuits, crushed
- 500g low fat soft cheese
- 1 x 397g can condensed milk
- 1 tsp vanilla extract
- 3 eggs, beaten
- Finely grated zest of 1 lemon
- 150g blueberries
Method
- Melt the butter in a large saucepan, taking care that it doesn't get too hot. Remove from the heat and stir in the biscuit crumbs. Tip them into the base of a 23cm (9 inch) loose-bottomed cake tin, pressing them down with your fist to make a firm base. Chill in the fridge for about 20 minutes.
- Preheat the oven to 170°C/fan oven 150°C/gas mark 3.
- To make the filling, beat the low fat soft cheese in a large mixing bowl until softened, then whisk in the condensed milk, vanilla extract, eggs and lemon zest.
- Pour the filling over the biscuit crumb base, then sprinkle the blueberries over the surface. Transfer to the middle shelf of the oven to bake for 1 hour, until set. Leave until completely cold. Keep refrigerated and use within 3 days.