Treat your loved one to these mini blueberry cheesecakes this Valentine’s Day.
Serves 8
Preparation Time: 25 minutes plus 5 hours chilling time
Cooking Time: 4-5 minutes
What You’ll Need:
- 75g (3oz) digestive biscuits
- 25g (1oz) butter
- 2 teaspoons golden syrup
For the cheesecake:
- 300g (11oz) full fat cream cheese
- 65g (21/2oz) caster sugar
- 1 lemon, grated rind and juice
- 200ml (7fl oz) double cream
For the topping:
- 1 teaspoon cornflour
- Juice of ½ lemon
- 2 tablespoons water
- 40g (11/2oz) caster sugar
- 200g (7oz) Chilean blueberries
What To Do:
- 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.
Recipe from Seasonalberries.co.uk.