This wonderful cheesecake, filled with sweet blueberries and accented by zesty lime, rich soya cream cheese and spicy ginger biscuits, is a real treat.
Serves 4 Preparation time 25 minutes, plus making the biscuits and at least 3 hours setting Cooking time 40 minutes
100g/3½oz dairy-free margarine, melted, plus extra for greasing
1 recipe quantity Ginger Biscuits (see page 83), broken into pieces
300g/10½oz/2 cups blueberries
550g/1lb 4oz soya cream cheese
175g/6oz/1 cup fruit sugar or caster sugar
zest and juice of 2 limes
4 eggs
1 Preheat the oven to 180°C/350°F/gas 4. Lightly grease a deep 20cm/8in springform cake tin with dairy-free margarine and line the base with baking parchment. Heat the dairy-free margarine in a saucepan over a low heat until melted. Put the biscuits in a food processor and blend until the mixture resembles fine breadcrumbs. Add the crumbs to the melted margarine and mix well. Using the back of a spoon, press the mixture evenly into the base of the cake tin. Cover with the blueberries and leave to chill in the fridge for 10 minutes.
2 Meanwhile, blend the soya cream cheese, sugar, and lime zest and juice together in a food processor until smooth. Add the eggs and blend until smooth and creamy.
3 Pour the cheese mixture over the blueberries and bake for 30–35 minutes until pale golden brown and the top feels firm to the touch. Turn the oven off and leave the cheesecake to rest in the oven for another 30 minutes.
4 Ease the cheesecake out of the tin and leave to cool completely, then chill in the fridge for 3–4 hours until completely set before serving.