300gblueberriesfrozen or fresh, add less cornflour for fresh
3tspcornflour
50ggranulated sugar
1/2lemonjuice only
For the Biscoff cheesecake base
150gbuttermelted
500gLotus Biscoff biscuitsor other speculoos cookies
For the Biscoff cheesecake filling
600gcream cheese
1/2lemonzest only
1tbspvanilla extract
20gfloursifted
100ggranulated sugar
3large eggs
Instructions
Line a 20cm X 30cm tin with baking paper and set aside.
Preheat oven to 170C/Fan 150C/Gas 3.
To make the blueberry topping
In a small saucepan, combine blueberries, a pinch of salt, the sugar and lemon juice (a few tbsp of water may be needed for fresh berries if too dry). Cook over a medium heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the berries have broken down and released their juices. This will take approximately 10 minutes for frozen berries.
In a small bowl, combine the cornflour with a small amount of water and add this to the berries. Boil the mixture, stirring constantly, until it thickens. Continue to boil for a minute more. Remove from the heat and set aside to cool.
To make the Biscoff cheesecake base
In a food processor, blitz the Biscoff biscuits until they’re fine crumbs, or alternatively break down the biscuits in a food bag using a rolling pin or something heavy. Combine the crumbs with the melted butter and a pinch of salt, the mixture should resemble wet sand. Pour the crumbs into the lined tin and press in firmly, the bottom of a glass or cup measure is useful for this. Bake for 12 minutes then set aside to cool.
For the Biscoff cheesecake filling
Using a hand mixer or stand mixer, beat the cream cheese on medium-high speed until it's smooth, creamy, and light in texture (4-5 minutes).
Scrape down the sides of the bowl as needed. Add in the eggs, vanilla extract, lemon zest, sugar, pinch of salt and sifted flour, then beat together until just combined. Be careful not to over mix.
Pour the cream cheese filling over top of the chilled crust. If needed, level and smooth with a spatula. Spoon the cooled, thickened blueberry sauce over top of different areas of the cheesecake filling. Then, with a knife or skewer, swirl the sauce around to create a marbled effect.
Place in the oven and bake for 45-50 minutes, it should still have slight jiggle in the centre when baked.
Allow to cool to room temperature before chilling for at least 2 hours and slicing into bars.