Fridge cheesecake with blueberry coulis

Combine the biscuits and melted butter in a blender or processor and pulse until semi-fine. Line the base of a 22 cm round glass dish or pie plate with the biscuit mixture and place in the fridge to firm up.

Whisk the cream cheese, icing sugar, lemon juice and zest together.

Fold in the whipped cream. Set aside.

Place the water in a small bowl, sprinkle over the gelatine and leave to sponge for 5 minutes. Heat gently over a pan of simmering water, stirring continuously until the gelatine has dissolved (or place in a small bowl and microwave on high in short bursts, taking care not to overheat it).

Place 250 ml of the cream cheese mixture in a small saucepan and heat. When hot, add the gelatine mixture, stirring well. Cool slightly, then combine with the rest of the cream cheese mixture, stirring slowly to ensure the gelatine is evenly distributed.

Spoon the cheesecake mixture into the biscuit base. Place in the fridge overnight, or until set.

Blend or crush 250 g of the blueberries with the icing sugar. Press through a sieve to remove the skins and pulp.

Place the juice in a saucepan and heat until reduced to about 150 ml; it should thicken as it cooks.

Remove from the heat and stir in the remaining whole blueberries.

Allow the coulis to cool down completely before spooning over the top of the cheesecake.