Cheesecake with blueberry jam

Steps

1. Preheat the oven to 180 degrees.
2. Crush the speculoos biscuits until you have a ground mixture with very fine pieces. Mix them with the melted butter, pour the mixture onto the bottom of a baking tin with a rim, and press down firmly. Then place the tin in the oven for 10 minutes.
3. Preheat the oven to 210 degrees. Beat the mascarpone in a mixing bowl, then add the Greek yogurt, lemon zest, sugar, and eggs one at a time. Finally, add the cornstarch.
4. Pour the mixture onto the speculoos base and bake the cake in the oven for 10 minutes. Then reduce the temperature to 90 degrees and continue baking for 1 hour.
5. After 1 hour, turn off the oven and leave the cheesecake to rest in the turned-off oven for another hour. After an hour, remove the cake from the oven, leave it to cool, and place it in the refrigerator until the next day.
6. The next day, spread Bonne Maman Intense Blueberry Jam on top of the cheesecake. Add a few fresh blueberries and enjoy immediately.