Mini Blueberry Heart Cheesecakes
75g (3oz) digestive biscuits
25g (1oz) butter
2 teaspoons golden syrup
300g (11oz) full fat cream cheese
65g (21/2oz) caster sugar
1 lemon, grated rind and juice
200ml (7fl oz) double cream
1 teaspoon cornflour
Juice of ½ lemon
2 tablespoons water
40g (11/2oz) caster sugar
200g (7oz) field fare frozen blueberries (defrosted)
- 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.
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.
Many thanks to www.seasonalberries.co.uk