Method

​1 Grease a 20cm loose-bottom tart tin. Place the biscuits in a small plastic bag, seal the top and crush with a rolling pin to make crumbs.

2 In a small saucepan, slowly melt the butter and golden syrup. Stir in the biscuit crumbs and mix together, put the biscuit mixture into the tin. Press into a thin layer with the back of the spoon and chill in the fridge.

3 For the cheesecake filling: put the cream cheese, caster sugar and lemon zest into a bowl and whisk together briefly. Gradually whisk in the lemon juice and cream until smooth and thick. Spoon the cheesecake mixture onto the biscuits and spread in an even layer. Chill for 5 hours or overnight if possible.

4 For the topping: add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth. Add 2 tablespoons water, the sugar and blueberries. Cook over a medium heat for 2-3 minutes, stirring until the blueberries are just beginning to soften and the sauce has thickened slightly. Leave to cool, cover and chill until ready to serve.

5 To serve: lift the cheesecake out of the tin and then spoon the blueberry mixture over the top.