First we will prepare the compote. Mix the blueberries, sugar and lime juice and let stand the mixture for 15 minutes.

Cook on low flame, till the blueberries literally melt and become shapeless. Keep pounding with your stirrer to make the mixture look squishy.

Once the mixture looks almost like jam and little dry, switch off the flame and allow to cool completely.

Keep ready a 23 inch spring-foam pan. Line the base with parchment paper.

Crush the cookies till powdery. Add in the melted butter and mix well. Spread on the base of the pan. Set aside.

In a large bowl, whip the cream till almost stiff peaks. When you lift your beater, the cream will stand up without folding down.

In another bowl, whip the cheese, sugar, salt and vanilla till just combined. Add this into the whipped cream.

Using a spatula, fold the mixture till well combined. Do not over-mix since you don’t want to deflate the cream and want to only mix in the ingredients.

Spread onto the prepared base evenly. Allow to set in the fridge for an hour.

Pull out, drop spoonfuls of the compote and draw patters to make it look like a swirl. Cover and put back into the fridge for another hour or till well set.

For serving, detach the outer side of the spring-foam pan. Cut with a knife dipped in hot water for neat slices. Serve cold as dessert!