Method

In a standing mixer, whisk the almond spread until it’s nicely whipped up. Add the yog and plant-based cream and mix again until fluffy. Add the sugar, vanilla, corn-starch, and salt. Mix a final time until just combined.

Pour the cheesecake batter into a lined cake tin and spread the blueberries over the top. Gently press them in. Bake for 60-70 mins at 200C. It should be jiggly in the centre but not completely liquid.

Remove cheesecake from the oven and allow to cool at room temp for about 1 hour. Then rest in the fridge overnight (will ensure the best texture!) before slicing and enjoying.