125g digestive biscuits

125g gingernuts

90g butter

550g cream cheese

125g caster sugar

2 tsp lemons juice

seeds from 1 vanilla pod

200g crème fraiche

100g Natural yogurt

3 eggs

For the topping...

2 punnets of blueberries

2 tsp cornflour

3 tbsp water

50g caster sugar

To Make...

Crush the biscuits.

Melt the butter and stir into the biscuits crumbs.

Press the mixture into a 20cm loose bottomed cake in.

Beat the cheese, sugar, lemon and seeds together.

Mix in crème fraiche, yogurt and eggs until smooth.

Pour filling over the base, smooth the top.

Bake at 160oC for 50mins or until it is set

Leave to cool completely.

Meanwhile mix the topping ingredients together in a saucepan and Heat gently until the sugar dissolves and the sauce thickens.

Leave to cool, then spoon over the cheesecake. (Can get very messy!)

Put in the fridge to set overnight.