Blueberry Cheesecake

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