Blueberry frozen yoghurt cheesecake

Frozen yoghurt

• 40 g white sugar
• 250 g cream cheese
• 200 g Greek-style natural yoghurt
• 250 g double cream
• 1 pinch coarse salt
• 1 tsp natural vanilla extract

Biscuit base

• 85 g unsalted butter softened, plus extra for greasing
• 150 g gingernut biscuits

Assembly

• 200 g frozen blueberries

Blueberry coulis

• 20 g lemon juice
• 2 tsp icing sugar
• 350 g frozen blueberries