150g melted unsalted butter,
plus extra butter for greasing
300g chocolate digestive biscuits
200g caster sugar
400g cream cheese
zest and juice of 1 lemon
100g double cream
20cm square oven tin
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the oven tin with baking paper. Place the chocolate digestive biscuits in a food processor and blend until fine crumbs. Mix in the melted butter and 100g of the caster sugar until completely combined. Transfer the mixture to the prepared tin and press into the bottom of the tin with the back of a metal spoon to create a base. Bake for 15 mins until firm, then turn the oven to 170°C/150°C fan/gas mark 3 1/2.
In a large mixing bowl, use an electric whisk to whisk together the cream cheese, the remaining sugar, eggs, lemon zest and juice, and the double cream for 2-3 mins until very thick. Pour into the oven tin and top with the blueberries. Bake for 35-40 mins until the filling is firm, but still wobbles slightly. Allow to cool at room temperature, then leave to chill for 2 hrs. Cut into 12 bars, and serve.
More recipes using pastry are in the May 2021 issue of LandScape magazine...
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