A mouthwateringly light cheesecake with sweet blueberries and tangy passionfruit - a delicious combination.

Ingredients

Serves 10-12
Preparation time: 25 minutes
Chilling time: 2-4 hours, preferably overnight

For the blueberry compote:
100g (3½oz) blueberries
Juice of ½ a lemon
4tsp icing sugar

For the cheesecake:
200g (7oz) shortbread biscuits
40g (1½oz) butter, melted
405g can Carnation Condensed Milk Light
2 x 250g tubs Mascarpone cheese
juice of 2 large lemons
4 passion fruit

Method

1. Tumble the blueberries into a small pan with the juice of half a lemon and the icing sugar, bring to the boil rapidly and then allow to cool, before chilling while you make the base and filling.
2. Grease a 20cm (8in) spring-form tin with baking parchment.
3. Crush the biscuits and mix together with the melted butter then lightly press into the tin. Chill.
4. Meanwhile beat together the condensed milk and Mascarpone cheese until completely smooth. Add the juice of 2 lemons and combine thoroughly, this should thicken the mixture.
5. Spread slightly more than half the cream mixture onto the biscuit base, spreading out to seal with the edges of the cake tin. Using a spoon make a large, shallow well in the centre. Spoon the cooled blueberry mixture into the well and top with the remaining cream mixture. Spread out evenly to encase the blueberries. Chill for 4 hours.
6. When ready to serve, carefully transfer the cheesecake to a serving plate. Halve the passion fruit and spoon the seeds onto the top.