No bake blueberry cheescake

In a large bowl, crush the digestive biscuits until they form fine crumbs.

Pour in the melted butter and mix until the crumbs are evenly moistened.

Transfer the biscuit mixture into a springform tin and press it down firmly to create an even base.

In a separate bowl, combine cream cheese, icing sugar, and vanilla.

Whisk the ingredients together until the mixture is smooth and well combined.

Add the double cream and continue to whip until soft peaks form.

Pour the cheesecake filling over the biscuit base and smooth the top with a spoon or spatula.

Place the cheesecake in the refrigerator to chill while you prepare the blueberry sauce.

In a saucepan, combine the blueberries, sugar, and the juice of half a lemon.

Cook over medium heat for about 5 minutes, stirring occasionally, until the berries soften and burst.

In a small glass, mix the cornflour with water to create a slurry. Pour the slurry into the saucepan with the blueberries.

Continue to cook and stir until the sauce thickens. Once thickened, remove from the heat and allow it to cool completely.

Once cooled, pour the blueberry sauce over the chilled cheesecake filling and spread it out evenly.

Refrigerate the cheesecake for a minimum of 4-6 hours, or preferably overnight, to allow it to set completely.

After chilling, carefully remove the cheesecake from the tin, slice, and serve.