For the Base:
200g ginger nuts
100g unsalted butter
50g brown sugar
For the Filling:
250g cream cheese
zest and juice of 1 lemon
60g caster sugar
½tsp vanilla extract
150g blueberries (fresh or frozen)
Preheat the oven to 180° and grease and line a 28x18cm tin.
Start by making the base. Crush up the ginger nuts by sealing them in a sandwich bag and bashing with a rolling pin.
In a small bowl, melt the butter. Next, mix in the gingernut crumbs and sugar. Reserve a third of your crumbs and set aside for later. Press the rest into the base of your tin.
Now make the filling. Place your cream cheese in a medium sized bowl and whip until softened. Add the zest, lemon juice, sugar, vanilla and the egg. Mix well until no lumps remain. Pour the mixture over the ginger nut base, then scatter the blueberries over the top. Finally, sprinkle over the remaining gingernut crumbs.
Bake for 25-30minutes until lightly browned. Leave to cool completely, then place in the fridge to chill before slicing and serving.