Finely grated zest and juice of ½ an unwaxed lemon
36 blueberries, plus extra to serve
Preheat your oven to 170º C/300º F/Gas mark 3.
To make the base, start by finely crushing the digestive biscuits – you can do this in a food processor, or by popping them into a plastic bag sealed with a clip and bashing with a rolling pin.
Place the crushed biscuits in a bowl, add the melted butter and mix until thoroughly combined. Divide evenly between the 12 holes and press down with a teaspoon to form an even, compact layer. Refrigerate for 10 minutes.
To make the topping, combine the cream cheese, eggs, 100g of the soured cream, 75g of the caster sugar and the cornflour in a bowl and whisk until smooth. Add the vanilla extract, lemon zest and juice and whisk to combine.
Divide the mixture between the 12 holes and push three blueberries into each. Bake on the middle shelf of the oven for 20 minutes or until just set. Remove from the oven and leave to rest for 5 minutes, leaving the oven on.
Beat together the remaining soured cream and caster sugar. Carefully spoon this mixture on top of the cheesecakes and return to the oven for a further 5-8 minutes until set but not coloured.
Remove from the oven and leave to cool completely before chilling. To serve, decorate with fresh blueberries and a light dusting of icing sugar.
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