Mix
the margarine and biscuits and press the mixture into the base of
greased 8 inch (20 cm) flan ring on a baking sheet.
Beat
together the cheese, yoghurt, egg yolks, sugar, vanilla essence,
lemon rind and juice.
Whisk
the egg whites until they are stiff and fold into the mixture.
Pour
into the flan ring and smooth the top.
Make a
ridge about 1/4 inch (6 mm) wide and 1/2 inch (12 mm) deep all
around, to leave a hollow for the fruit.
Bake
in the oven at 375oF (190oC), Gas 5 for 35 minutes, when the top
should be golden brown.
Leave
to cool.
Simmer
the blueberries, water and honey over low heat for about 5 minutes
until they soften - do not allow them to collapse.
Lift
out the fruit with a draining spoon.
Mix
the arrowroot to a paste with a little of the juice, add to the
remaining juice and bring to the boil, stirring.
Boil
until the juice thickens and becomes translucent.
Cool
slightly.
Spread
the fruit over the cheesecake and pour on the glaze.
Cool
then chill the cheesecake.
Serves 6-8
Blueberries grow wild in both Europe and North America, where they are
larger and sweeter. The fruits are like enlarged blackcurrants, dark
bluish black and with a hazy 'bloom'. You can buy them frozen, canned
and as a sweetened puree for a pie or pancake filling. They are a
perfect color and flavor contrast to the creamy cheesecake layer.
Blackcurrants and blackberries are good alternatives when blueberries
are not available.