75g Butter
200g Digestive biscuits (crushed)
500g Soft cheese
1 Can of condensed milk
1 Tsp vanilla extract
3 Eggs beaten
Zest of 1 lemon
150g Blueberries
*Melt butter in large saucepan making sure that it doesn't get too hot
*Remove butter from heat and stir in biscuit crumbs - mash together
*Tip into the base of a 19cm cake tin and push down with fingers to create the base, please note it's best to use a tin with a push up base
*Chill in refrigerator for 20 minutes
*Preheat oven to 170 degrees c (fan oven 150 degrees c or gas mark 3)
*To make the filling beat the soft cheese until softened then whisk in the condensed milk, vanilla extract, zest of lemon then 3 eggs - whisk together
* Pour the filling on to the biscuit crumb base, then drop or place in the blueberries evenly
*Put into oven for 1 hour (checking throughout as some ovens are hotter than others)
*Take out of oven when ready leave to cool in tin for 1 hour, remove from tin (as it's more stable then) and chill in fridge for 2 hours for the cake to solidify or it tastes like flan.
*Serves 6 or 1 with a broken heart
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