Never fails, but don’t over bake, it’ll go all grainy - it’s okay if it’s a little wibbly when it comes out:
Ingredients:
200g fresh blueberries (optional!)
500g low fat cream cheese
One tin (397g) of condensed milk
3 eggs
1 teaspoon of vanilla essence
Zest of a lemon
200g Digestive biscuits
50g butter
Crush up your biscuits, either by going at them with a rolling pin or in a food processor until you have small crumbs. Heat the butter in a pan until melted, add your biscuits and mix it together well until you have a sticky mix.
Butter the inside of a cake tin and then press the crumbs into the bottom, trying to keep it as level as possible. Really push down so you have a compact layer for the base of your cake. Pop it in the fridge for at least 20 minutes and pre-heat the oven to 170°c/gas mark 3.
In a large bowl whisk the cream cheese until it’s soft, add the condensed milk, vanilla, eggs and lemon zest and whisk again.
Pour into your cake tin over the base and then scatter the blueberries over the top.
Bake for about an hour. If it’s browning too much too soon put some foil over the top.