Blueberry Cheesecake with a toasted Almond base

First make the compote. Throw 800g blueberries into a pan with 2 tbs sugar a little lemon zest and a splash of water and simmer til the blueberries are ‘jammy’ add in a heaped tsp cornflour mixed with a little water and stir til thickened - allow to cook.

For the base roast a large handful of slivered almonds 25g- 30g in a pan until golden allow to cook and crush slightly. Mix with 12 - 15crushed digestives pour in 4 tbsp melted butter and mix well then press into a 17” loose bottomed lined tart tin. Work the biscuit up the side with the base of a spoon to give an edge and push down the middle then place in the freezer to set. In a bowl mix a block of cream cheese with 1tsp of vanilla essence whip 50ml double cream with 1 tbsp of icing sugar and fold into the mix. now pour in the cooled blueberry mixture ( around half and fold through) . Pour the mixture into the biscuit base and return to the freezer to set. Serve with whipped cream fresh blueberries and the blueberry compot