Step 1

Add all of the ingredients into a pan and bring it to a simmer on medium heat. Continue simmering for 5 minutes of until the blueberries start to break down and the sauce thickens. Using a spatula, mash them into fine texture.

Step 2

Heat off, pour coulis into a bowl and set aside to cool completely before using.

Step 3

Place your digestive biscuits in a ziploc bag and bash them into a fine mixture, using a rolling pin. Skip this step if you're using store-bought crumbs. Pour into a bowl together with desiccated coconut, lemon zest and melted butter.

Step 4

Mix everything well and pour the mixture into a 9 inch (23 cm) square pan that has been buttered and lined with a parchment paper. Place in the freezer for 30 minutes.

Step 5

Put cream cheese into another bowl and using a hand held mixer, whisk just until it gets creamy. Now add in sour cream, sugar, all purpose flour, lemon juice, vanilla extract and mix everything well. Set aside.

Step 6

Break the eggs into a different bowl and lightly whisk them. Pour the eggs into the cream cheese mixture and using a spatula, fold and mix everything together. Pour the mixture into our prepared pan and spread evenly using an offset spatula.

Step 7

Now spoon the blueberry coulis randomly on top. Make swirls and then gently shake the pan to even out the top surface.

Step 8

Bake in a preheated oven (no fan) at 285ºF (140ºC) for 55 minutes or until the surrounding has set but the center still wiggle when you gently shake the pan. Remove from the oven and cool completely. Then chill in the fridge for min 8 hours before slicing and serving. Enjoy!

Step 9

Note: please refer to my tips above on how to prevent the cheesecake from cracking.