Ingredients

Base
• 11 ginger biscuits
• 85g butter
• 2 tablespoons brown sugar
Filling
• 1 cup condensed milk
• 300g cream cheese
• Rind of 1 lemon
• 4 heaped tablespoons baobab powder
• 1 tin of blueberries (or fresh ones when in season!)
• 1 level teaspoon (in 2 teaspoons hot water) / 2 leaves of gelatine
• 2 tablespoons caster sugar

Instructions

1. Crush the biscuits and mix with butter and sugar before lining the bottom of your spring form pan. Leave to rest in the freezer for at least 10 min.
2. Dissolve gelatine in warm water and set aside.
3. Beat the condensed milk, cream cheese, lemon rind, ½ tin of blended blueberries and baobab powder. Fold in the gelatine and mix well before pouring over biscuit base.
4. Cover with cling film and refrigerate until set, about 3 hours.
5. Before serving, blend remaining blueberries and heat in a pan with caster sugar until syrup forms. Pour over cheesecake.