300 g/10 ½ oz of blueberries or bilberries
mint leaves
icing sugar - for dusting
double cream - to serve (optional)

pastry base
60 g/2 oz of caster sugar
125 g/4 ½ oz of unsalted butter - softened
1 egg yolk
grated zest of ½ lemon
185 g/6 ½ oz of plain flour - sifted

cheesecake filling
375 g/13 oz of low-fat soft cheese - such as quark
4 medium eggs- yolks and whites separated
grated zest of half a lemon
125 g/4 ½ oz of caster sugar
1 tablespoon plain flour

METHOD

Butter a 20cm spring form tin and base-line with greaseproof paper. To prepare the pastry base cream the sugar, butter, egg yolk and lemon zest in a bowl. Add the flour and work to smooth dough with hands. If it is too sticky, dust with flour, then work in. Wrap in cling film. Chill for 20 minutes. Put the base of the spring form tin on the work surface and roll out the pastry on top to approximately 5mm thickness. Trim around the base with a knife and discard the excess pastry. Assemble the tin and bake in a preheated oven at 150C (300F) Gas 2 for 20 minutes until half cooked. Let cool. Reduce the oven heat to 140c (275F) Gas 1. To make the cheesecake filling, mix the cheese in a bowl with the egg yolks and lemon zest. Beat the egg until stiff, then gradually beat in the sugar and flour. Fold the egg white mixture into the cheese mixture and spoon over the part-cooked pastry in the tin. Sprinkle with 2 tablespoons of the berries and bake on the middle shelf of the oven for about 1 hour until firm to the touch. Leave to cool. To serve, top with a tumbling pile of the remaining fruit, scatter with a few mint leaves, dust with icing sugar and serve with cream, if using.

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