This simple recipe is great if you are a beginner baker because we are creating a very simple cheesecake filling. Also, you could include any fruit you like as the topping, it does not have to be blueberries. Cheesecake is not the lightest of deserts in terms of sugar and fat content, but it really is delicious if enjoyed in moderation! So if you have a special occasion, dinner party, birthday or party coming up, then these four mini cheesecakes could be a great option to bake for a group of friends to enjoy. On the plus side, blueberries are very low in calories and are a fantastic source of antioxidants. They are high in nutrients and especially in vitamins C and K. There are even some studies claiming blueberries can help protect against some cancers and even heart disease. So at least this knowledge brings a mild amount of comfort to those of us who are concerned about the fat and sugar content in a cheesecake. So let’s get started on this simple and tasty recipe which we can make in just 4 steps! And of course, if you prefer to make one larger cheesecake instead of individual ones, then simply use one large pan to place it in, instead of the four individual ramekins.
For the Biscuit Base
- 120g of plain biscuits
- 75g butter, cubed
For the Cheesecake Filling
- 300g soft cheese
- 200ml double cream
- 100g caster sugar
- 1 lemon, juiced
- 1 tsp vanilla extract
For the Blueberry Topping
- 300g blueberries (or own choice fruit topping)
- 1 lemon, juiced
- 100g caster sugar
This first step is one of the most fun parts to making this really easy and tasty blueberry cheesecake as you get to use a rolling pin to crush the biscuits. Firstly, carefully put the biscuits into either a clean plastic bag or a sandwich bag and make sure it is securely fastened. Then take your rolling pin or another kitchen utensil, (even a metal spoon or potato masher will do), and gently crush up the biscuits into a fine mixture. If you have a food processor or blender, then you may wish to speed up the process using that.
Heat the butter in a medium sized sauce pan and once melted, add your crushed biscuits. Stir and combine the ingredients until all the biscuit parts are evenly coated with the butter. Next, lightly coat your four ramekins or baking tin with some butter and spoon the biscuit and butter mix into them and press down evenly. Try to ensure that there are no gaps in the base and that the mixture is right up against the sides of the tin. (It will be faster and easier to heat the butter in a pan but you could also combine the ingredients in a bowl or food processor). Once you have done this, place your mini cheesecake bases in the fridge for approximately 30 minutes to chill and set. We will come back to them once we have made the cheesecake filling which is up next in step 3.
This is my favorite part as now we can start to make the cheesecake filling itself! Start by adding your soft cheese, double cream and caster sugar to a large mixing bowl. Thoroughly combine the ingredients to form a smooth consistency. You may wish to use an electric whisk or blender for this step but a wooden spoon will work just as well. Once combined, add the lemon juice and vanilla extract and mix together once more. You now have the cheesecake filling and the next step is to add it to the biscuit bases in the ramekins. (Make sure you only add the cheesecake mixture to your biscuit bases once they have chilled for at least 30 minutes, especially if you heated it as part of step 2).
All that is left to do now is to simply decorate your individual blueberry cheesecakes with a topping! Using 150g of the blueberries (or approximately half), crush them in a pan over a low heat. (I find a potato masher with small holes is quite good for this part). Then simply add the lemon juice and caster sugar, letting the sugar dissolve fully. Allow the mixture to completely cool before then adding it to the tops of your cheesecakes. Sprinkle the remaining blueberries on top and voilà; you have completed the four mini cheesecakes!
The reason it is suggested to crush half of the blueberries is to provide stability to the ones on top so that they do not roll off everywhere. Also, it adds more color to the cheesecakes and contrasts brightly with the white, fluffy cheesecake filling! Yum!
You may decide not to use blueberries at all in your recipe. Strawberries, raspberries or even more exotic toppings such as mango could work equally as well. You could choose to use a blueberry jam (or the jam of the fruit you are including as a topping), instead of crushing any of the fruit. Experiment with your toppings and use this simple formula of adding sugar and lemon juice (or the same quantity of water), to create a delightful and fruity topping.
Another great option is to use two different fruits such as strawberries and mango as then you will get a lovely color contrast on the top of the cheesecakes. If you have a party you are baking these for, then this can look particularly visually attractive as part of a buffet spread as well as giving your guests some great choices. Add a sprinkling of icing sugar for extra glamour.
However, if you prefer the simplest topping option of all, then just tastefully place the blueberries on top and even arrange them in a pattern if you wish. Keep the remaining cheesecakes in the fridge for up to a week, that is if there are any left after the first sitting! Enjoy!
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Below, why not watch You Tuber Stephanie Jaworski from her channel ‘Joy of Baking’ as she makes delicious mini lemon cheesecakes!