Baked cheesecake in a jar with lemon curd & blueberry compote
Serves: 6

To make the cheesecakes – preheat an oven to 140°C. Using a food processor, blitz the biscuits until they resemble breadcrumbs, then combine well with the melted butter. Divide the mixture into each jar, pressing down into the base.

Place the cream cheese and sugar into the bowl of a stand-mixer and mix with the paddle attachment on medium until smooth. One at a time, slowly add the eggs. Mix through the vanilla extract, lemon zest and juice until combined. Divide the cheesecake mix evenly into the jars.

Place the jars upright into a deep roasting pan, submerging them halfway in water. Bake in the oven for 15-20 minutes, or until just set. Turn off the oven, open the door slightly and leave the cheesecakes to cool for 1 hour. Remove the jars from the tray and place in the fridge.

To make the lemon curd – whisk the sugar and eggs in a large, microwave-safe bowl until pale. Whisk in the lemon juice, zest and butter, then cook in the microwave for 1 minute bursts, removing and stirring each time. After 5-8 minutes – being careful not to overcook –  the curd will thicken and set around the outside edge of the bowl, and will coat the back of a metal spoon. Strain the curd into a clean bowl or container, cover and refrigerate for later.

For the blueberry compote – combine half the blueberries with the water, sugar and lemon juice in a small saucepan over a medium heat and cook for 10 minutes. Add the remaining blueberries and cook for a further 10 minutes or until thickened slightly.

To serve – spoon a generous amount of curd into each jar and finish with some blueberry compote.