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Little blueberry cheesecakes
Little blueberry cheesecakes
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Ingredients:
  • 75g unsalted butter
  • 100g wheatmeal biscuits
  • 1.25 gm ground cinnamon
  • 125g ricotta cheese
  • 125g cream cheese
  • 2 tsp finely grated lemon zest
  • 42.00 gm lemon juice
  • 37.50 gm pure icing sugar
  • 1 egg yolk
  • 150ml cream
  • 200g fresh blueberries or frozen blueberries
Instructions:
  • Preheat your oven to 150°C for the perfect cooking temperature.
  • 1. Start by melting the butter and allowing it to cool slightly. 2. Pulse the biscuits in a food processor until they resemble fine crumbs. 3. Add the melted butter and cinnamon, and pulse to combine. 4. Line 6 Texas muffin pans with paper muffin cases and firmly press the biscuit mixture into the base of each. 5. Refrigerate for 15 minutes to allow it to set.
  • Combine ricotta, cream cheese, lemon zest, lemon juice, icing sugar, egg, and yolk, along with cream in an electric mixer bowl. Beat until smooth. Fill muffin cases almost to the top, then add 3 or 4 berries on top. Bake for 25 minutes, then allow the muffins to cool in the closed oven to prevent cracking.

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