Blueberry cheesecake slice

Preheat the oven to 170ºC, gas mark 3. Line a 20x30cm baking tin with a sheet of baking parchment, ensuring it comes up the sides. Crush the ginger nuts by bashing them in a resealable bag with a rolling pin or whizzing in a food processor. Mix the crumbs with the butter and a pinch of salt, then press into the base of the lined tin, smoothing and compressing them with the back of a spoon. Bake for 15 minutes, then set aside to cool completely.

Meanwhile, tip 110g blueberries into a small pan with the caster sugar and lemon juice. Bring to a simmer, stir, then bubble for 5 6 minutes until a little syrupy. Take off the heat, stir in the remaining 115g blueberries, then set aside.

For the topping, put the soft cheese, skyr and a pinch of salt in a mixing bowl and use an electric hand mixer to slowly beat together until just combined. In a separate bowl, whisk the cream, icing sugar and vanilla to stiff peaks. Fold the cream into the cheese mixture until just combined. Spoon over the cooled biscuit base, smoothing out the top. Chill for 2 hours, then spoon the blueberries on top and chill for a final 2 hours (or overnight).

To serve, use the paper to lift the cheesecake out of the tin, then cut into rectangles.