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Method :
- Crush the digestive biscuits to make a coarse powder.
- Add sugar and mix both till combined.
- Melt butter and add it to the crushed biscuits and mix with a spoon.
- Line a muffin tin with paper liners or grease silicone baking moulds with butter.
- Place equal amounts of the crushed biscuits crust in the base and level it with your fingers.
- Cover with cling wrap and refrigerate till filling is ready.
- Preheat oven to 150C
- In a mixing bowl add the cream cheese and beat it till it turns creamy and smooth. I used stand mixer.
- Add sugar and salt and mix.
- Add the egg and mix till it is incorporated. Do not over mix or beat on high speed as that will add too much air.
- Add vanilla extract, lemon zest and yogurt and beat til it is incorporated.
- Add the filling on top of the crust.
- Bake for 16-20 minutes or till it turns firm. The center should wobble a little.
- Remove from oven and let it cool completely.
- Cover with cling wrap and refrigerate for 4-5 hours or longer. Covered and refrigerated cheesecakes stay good for several days.
- In a saucepan add sugar, cornflour, water, salt and cinnamon if using.
- Mix till sugar dissolves and it turns smooth.
- Add washed blueberries and mix over low heat.
- Cook for about 3-5 minutes till the sauce thickens. Some blueberries will break.
- Switch off flame. Add vanilla extract and lemon zest if using. Add lemon juice and mix.
- Let it cool completely and refrigerate in airtight container. It stays good for a week.
- To serve remove the cheesecake from refrigerator, peel paper liner or remove from mould and place on serving plate.
- Add some blueberry sauce on top.
- You can also serve with fresh berries and drizzle some chocolate sauce.
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