Saturday, 29 December 2012

Mini Blueberry Cheesecakes ...


Make these easy, no cook cheesecakes the night before and leave in the fridge.

If you have room, there are some spare for second helpings or just freeze the extras with a little pot of blueberries for another time.

Makes 8

Preparation time: 25 minutes

Cooking time: 4-5 minutes

Chilling time: 5 hours or overnight

Ingredients

Biscuit base

  • 75g (3oz) digestive biscuits
  • 25g (1oz) butter
  • 2 teaspoons golden syrup

Cheesecake

  • 300g (11oz) full fat cream cheese
  • 65g (21/2oz) caster sugar
  • 1 lemon, grated rind and juice
  • 200ml (7fl oz) double cream

Topping

  • 1 teaspoon cornflour
  • Juice of ½ lemon
  • 2 tablespoons water
  • 40g (11/2oz) caster sugar
  •  200g (7oz) Chilean blueberries


Method

  • Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin.
  • Heat the butter and golden syrup in a small saucepan until melted, stir in the biscuit crumbs and mix together.
  • Divide between 8, 75ml (3fl oz) heart shaped sections in a flexible silicone cake mould.
  • Press the biscuits into a thin layer with the back of a teaspoon. 
  • Chill while making the filling.
  • Add the cream cheese, caster sugar and lemon rind to a bowl and whisk together briefly until just mixed.
  • Gradually whisk in the lemon juice and the cream until smooth and thick.
  • Spoon the cheesecake mixture into crumb lined moulds then spread into an even layer and swirl the tops with the back of a spoon.
  • Chill for 5 hours or overnight.

To make the blueberry topping 

  • Add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth then add the water, sugar and blueberries.
  • Cook over a medium heat for 2-3 minutes, stirring until the blueberries are just beginning to soften and the sauce has thickened to become a rich blueberry colour.
  • Leave to cool, cover and chill until ready to serve.

To serve

  • Loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula.
  • Transfer to serving plates and spoon the blueberries on top.


Cook’s tip 

If you find the cheesecakes a little tricky to remove from the moulds or haven’t had much time to chill them, freeze for 30 minutes to firm up then try again.


Recipe and photo credit by Seasonal Berries


8 comments:

  1. Hit there!
    Just stopping over from Aloha hop to admire your page. Now following you on Linky friends! If you have a moment to check out my new blog and follow back that would be wonderful. You can find me at http://dysfunctionsjunction.com
    Thanks!
    Katie

    ReplyDelete
    Replies
    1. Thanks for stopping by,hopping over now :)

      Delete
  2. Wowwww Colorful and tempting!!
    Looooooove cheesecakes but actually never tried with blueberries
    I should though, now that I found them here :)

    ReplyDelete
  3. Happy New Year! I found you through the Aloha Blog Hop. Come by and say hi when you have a chance. :)

    ReplyDelete
    Replies
    1. Hi thanks for stopping by,hopping over now to read your space :)

      Delete
  4. These look delicious Clairejustine! I would like to taste blueberries some day! Have a good Sunday.

    ReplyDelete

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