Blueberry latte cheesecake

Method

1. Crumble the biscuits into a food processor and whizz to a fine crumb. Add the melted butter and whizz again to combine. Tip the mixture into the cake tin and press down to make an even base. Put the tin in the fridge to firm up the base.
2. Meanwhile, tip the frozen blueberries, sugar, lemon juice and 1 tbsp water into a deep frying pan over a medium heat. Bring to the boil, then reduce the heat to low, cover and leave to simmer and reduce for 10-15 minutes. Add a splash of water if it starts to catch. Set aside to cool and thicken to a compote.
3. Soak the gelatine leaves in a shallow dish of cold water. Put the cream cheese and icing sugar in a food processor or blender and whizz until smooth. Pour the double cream into a medium saucepan and heat until warm but not boiling. Squeeze the gelatine leaves to remove the excess water, then stir them into the warm cream until they dissolve. Add the cream to the cream cheese mixture and whizz again to combine. Divide the cheesecake mixture equally among 4 bowls – you should get about 350ml in each.
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4. Dissolve 1 tbsp of the coffee powder into 1 tbsp just-boiled water, then add this to a bowl of the cheesecake mix, stirring well. Pour the mixture on top of the chilled cheesecake base, then put the tin in the freezer for 10 minutes to firm up.
5. Mix the remaining coffee powder with 1 tbsp just-boiled water and mix this into a second bowl of cheesecake mixture. Carefully pour this on top of the first layer, then put the tin back in the freezer for another 10 minutes.
6. Put 2 tbsp of the blueberry compote in a food processor or blender and whizz until smooth. Stir ½ tsp into the third bowl of cheesecake filling, then stir the rest into the fourth. Pour the pale blueberry mixture over the chilled layers, freeze for 10 minutes, then add the fourth layer. Put the cheesecake in the fridge overnight to set fully.
7. Gently warm the outside of the tin with a tea towel soaked in hot water or using a kitchen blowtorch to help release the cheesecake, then carefully remove it from the tin. Spoon over the remaining blueberry compote and slice to serve.