- Serves: 8
- Cook Time: 5 minutes plus 5 hours chilling time
- Prep Time: 25 minutes
- Effort: easy
For the biscuit base:
- 75 g digestive biscuits
- 25 g butter
- 2 tsp golden syrup
For the cheesecake:
- 300 g cream cheese
- 65 g caster sugar
- 1 lemon, zested and juiced
- 200 ml double cream
For the topping:
- 1 tsp cornflour
- ½ lemons, juiced
- 40 g caster sugar
- 200 g blueberries, such as Chilean blueberries in the winter months
Tips and Suggestions
If you find the cheesecakes a little tricky to remove from the moulds or havent had much time to chill them, freeze for 30 minutes to firm up then try again.
1. For the biscuit base: Put the biscuits in a small plastic bag, seal the top then crush with a rolling pin to make crumbs. In a small saucepan, slowly melt the butter and golden syrup. Stir in the biscuit crumbs and mix together.
2. Divide the mixture between eight 75ml heart-shaped moulds in a flexible silicone cake mould - or use round ones if you can't find a heart-shaped try. Press the biscuits into a thin layer with the back of a teaspoon. Chill.
3. For the cheesecake: Add the cream cheese, caster sugar and lemon zest to a bowl and whisk together briefly until just mixed. Gradually whisk in the lemon juice and cream until smooth and thick. Spoon the cheesecake mixture into the moulds and spread into an even layer, swirling the tops with the back of a spoon. Chill for 5 hours or overnight if possible.
4. For the topping: Add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth. Add 2 tablespoons water, the 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.
5. To serve, loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula. Spoon the blueberry mixture on top.
Recipe from Chilean Blueberries.
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