Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm square cake tin with baking paper, leaving enough overhang to lift the cheesecake out of the tin later.
2. To make the cheesecake base, cream the butter and sugar together with a wooden spoon. Add the flour and salt and mix well to a smooth dough – you might need to get your hands in towards the end. Weigh out 250g of this mixture and set it aside for the crumble top. Press the remaining dough into a flat base layer in the tin. Prick the base a few times with a fork, and bake for 25 minutes until golden. Cool the base while you prepare the other layers.
3. Add the cinnamon, demerara, lemon zest, almond extract and flaked almonds to the reserved crumble mixture. Rub everything together to make it crumbly.
4. In another bowl, loosen the soft cheese with a hand whisk until smooth. Add the caster sugar and honey and beat again. Briefly whisk in the flour, vanilla, eggs, yogurt, lemon zest and juice, to a smooth batter.
5. Scrape the cheesecake mixture over the base and spread out, tapping the tin lightly on the counter to get rid of any air bubbles. Scatter the blueberries over the cheesecake mixture followed by the crumble.
6. Bake in the oven for 30 minutes, then lower the oven temperature to 160°C, fan 140°C, gas 3 and bake for a further 30 minutes or until the mixture looks slightly puffed up at the edges and there is no real wobble in the centre. Leave it in the turned off oven to cool for half an hour, then another hour at room temperature, and finally chill in the fridge for at least 3 hours.
7. When completely cold, lift the cheesecake out of the tin using the lining paper. Cut into bars or squares to serve.