Prepare the blackberry reduction

• Place the blackberries in a small saucepan over medium-high heat. Cook until the berries release their juices and the liquid slightly reduces.

• Press the mixture through a fine sieve to remove seeds and skin.

• Return the juice to the pan and simmer until thickened but not jam-like. Set aside to cool completely.

Make the crust

• Preheat your oven to 355°F (180°C) and line an 8-inch square baking tin with parchment paper.

• Mix crushed biscuits with melted butter until the texture resembles wet sand. Press firmly into the tin to create a smooth, even base.

• Bake for 10 minutes, then remove and allow to cool slightly.

Prepare the cheesecake filling

• Reduce the oven temperature to 285°F (140°C).

• In a mixing bowl, stir cream cheese and yogurt until smooth (avoid incorporating too much air).

• Add sugar and cornstarch, mixing until combined.

• Beat in eggs one at a time, followed by lemon juice, vanilla, and lemon zest. Mix until smooth.

Assemble the cheesecake bars

• Stir 1 ½ tablespoons of cheesecake filling into the cooled blackberry reduction.

• Pour the remaining filling over the crust, smoothing the surface.

• Spoon the blackberry mixture on top and swirl with a toothpick.

• Scatter fresh blackberries evenly over the top.

Bake and chill

• Bake for 30–35 minutes, or until the edges are lightly golden and the center has a gentle wobble.

• Turn off the oven, open the door slightly, and allow bars to cool inside.

• Once at room temperature, refrigerate for at least 1 hour (or overnight) before slicing.