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Melt the butter in a large saucepan, taking care that it doesn’t get too hot. Remove from the heat and stir in the biscuit crumbs. Tip them into the base of a 23cm (9 inch) loose-bottomed cake tin, pressing them down with your fist to make a firm base. Chill in the fridge for about 20 minutes.
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Preheat the oven to 170°C/fan oven 150°C/gas mark 3.
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To make the filling, beat the low fat soft cheese in a large mixing bowl until softened, then whisk in the condensed milk, vanilla extract, eggs and lemon zest.
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Pour the filling over the biscuit crumb base, then sprinkle the blueberries over the surface. Transfer to the middle shelf of the oven to bake for 1 hour, until set. Leave until completely cold. Keep refrigerated and use within 3 days.
