Made this dessert for my gluten-free brother in law who was visiting. Although it needs to be made a day ahead to let it cool in the oven and then refrigerate, it is really easy and absolutely gorgeous! The GF base made with nuts and seeds and dried figs is delicious, and combined perfectly with the flavour of the blueberries and the lemon.
I found the cheesecake mix a little bit runny before it was baked, and so it was difficult to spread the lemon curd over the top of the mixture, so I just dolloped the lemon curd onto it and swirled it through, a bit like a marble cake, and then baked it.
The flavour and texture were delicious - this is an absolute winner of a cake - even for those that are not GF.
Score 6/5.
Linked JD
