These cheesecakes are a great little after dinner treat & yummy for big and little tums! The little one's loved helping with crushing the biscuits, mixing all the ingredients & adding the blueberries to make the cheesecakes extra tasty. The great thing with this recipe is that if your little one isn't a fan of blueberries.. no problem.. you can add any fruit! YOU WILL NEED: For the base: 100g digestive biscuits 80g melted butter For the topping: 400g cream cheese (we used philadelphia) 250g soured cream 2 large eggs 125g caster sugar 1 teaspoon cornflour 1 teaspoon vanilla extract Finely grated zest and juice of 1 lemon Blueberries to serve WHAT TO DO: For the base: 1) Put the biscuits into a sealed bag and let your little one use a rolling pin to crush them into little pieces 2) Once smashed, put into a bowl & add the butter, string it well. 3) Put 12 small cupcake cases into a muffin tray & divide the biscuits into the cases, pressing down well to form a hard base 4) Refrigerate these for 1 hour minimum. **TOP TIP ** I made some the night before & let them chill over night to make non crumbly bases. For the topping: 1) Add the cheese, eggs, 100g sour cream, 75g of sugar and cornflour into the bowl & whisk well. 2) Add vanilla extract and lemon juice & zest & combine 3) Transfer the mixture into a pouring jug and pour the mixture ontop of the biscuit base, leaving 1cm from the top 4) Poke 3 blueberries per cheesecake into the mixture 5) Cook for 15-20minutes until topping is set. Take them out of the oven & let them cool for 5 minutes 6) Meanwhile, mix the remaining sour cream & sugar together 7) After 5 minutes of cooling, spoon your sour cream/ sugar mix onto the cakes & cook for a further 8 minutes until that is set. 8) Cool for at least an hour 9) Use your remaining blueberries to decorate and sprinkle with icing sugar Lakeland recipe
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December 2016
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