Blueberry and Passion Fruit Cheesecake

Method

• Tumble the blueberries into a small pan with the juice of half a lemon and the icing sugar, bring to the boil rapidly and then allow to cool, before chilling while you make the base and filling.
• Grease a 20cm (8") spring-form tin with baking parchment.
• Crush the biscuits and mix together with the melted butter then lightly press into the tin. Chill.
• Meanwhile beat together the condensed milk and Mascarpone cheese until completely smooth. Add the juice of 2 lemons and combine thoroughly, this should thicken the mixture.
• Spread slightly more than half the cream mixture onto the biscuit base, spreading out to seal with the edges of the cake tin. Using a spoon make a large, shallow well in the centre. Spoon the cooled blueberry mixture into the well and top with the remaining cream mixture. Spread out evenly to encase the blueberries. Chill for 4 hours.
• When ready to serve, carefully transfer the cheesecake to a serving plate. Halve the passion fruit and spoon the seeds onto the top.