Instructions

• Preheat oven to 350°F (180°C). Line a 8 x 8 in pan (20 x 20 cm) with baking paper.
• Place crackers and butter into food processor and blitz until crumble forms. Transfer crumble into baking tin and press down. Bake for 7 minutes, then remove from oven.
• In food processor, blend cream cheese, Greek yogurt, and honey. Add egg white, vanilla extract, and lemon juice. Blend until smooth and creamy. Add fresh blueberries and blend until pureed.
• Transfer mixture into pan and spread evenly over biscuit base. Return to oven and bake for 25 to 30 minutes. Once cooked, remove and let cool completely on wire rack.
• Once cooled, place cheesecake into refrigerator and chill for 2 hours or overnight before serving. Serve with lemon zest.