This is a sweet take on a savoury cheese board and a savoury take on a traditional cheesecake!
Preheat oven to 160 degrees.
Grease and line 2x10cm baking tins.
Crumble up your provita crackers (I usually put mine a food processor) and add butter, parmesan and truffle salt.
Using your hands, mix everything together to make a dough-like texture. Put into cake tins and press down gently with your fingers.
Bake for 15 minutes. Remove from oven.
Make the filling by beating together all of our ingredients except the blueberries. Beat until just combined but do not over beat!
Stir in blueberries and spoon into cake tins.
Bake for 25 minutes. Turn off oven and leave cakes in there for another 30 minutes.
Transfer to your fridge to set for 2-3 hours or overnight.
Remove from cake tins and serve with some fresh honey.