Dessert

Little blueberry cheesecakes

Name: Little blueberry cheesecakes
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 6
Ingredients: 75g unsalted butter; 100g wheatmeal biscuits; 1/2 teaspoon ground cinnamon; 125g ricotta cheese; 125g cream cheese; 2 teaspoons finely grated lemon zest; 2 tablespoons lemon juice; 1/4 cup pure icing sugar; 1 egg; 1 egg yolk; 150ml cream; 200g fresh or frozen blueberries

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by Valli Little

delicious. team

Oct 03, 2015

Simple, mini cheesecakes punctured with blueberries - one for everyone!

75g unsalted butter
100g wheatmeal biscuits
1/2 teaspoon ground cinnamon
125g ricotta cheese
125g cream cheese
2 teaspoons finely grated lemon zest
2 tablespoons lemon juice
1/4 cup pure icing sugar
1 egg
1 egg yolk
150ml cream
200g fresh or frozen blueberries

Method

1.

Preheat oven to 150°C.
2.

Melt the butter and set aside to cool slightly. Place the biscuits in a food processor and process until the mixture resembles fine crumbs. Add the butter and the cinnamon and whizz to combine. Line 6 extra-large muffin pans with paper muffin cases and press the biscuit mixture into the base of each. Refrigerate for 15 minutes to set.
3.

Meanwhile, place the ricotta, cream cheese, lemon zest and juice, icing sugar, egg and yolk, and cream in the bowl of an electric mixer (or use an electric hand beater), and beat until smooth. Fill each paper muffin case to within 1cm of the edge, then top with 3 or 4 berries. Bake for 25 minutes, then turn off the oven and leave them to cool with the door closed (this prevents them from cracking).
4.

Top with blueberries, to serve.