Mini cheesecake

Name: Mini cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Organic Lemon; 100 g Buttermilk; 20 g Cornstarch; 125 g + 2 tablespoons sugar; 300 g Double cream cream cheese; 2 Eggs (size M); 100 g Blueberries; 4 TABLESPOONS lemon curd; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Organic Lemon
100 g Buttermilk
20 g Cornstarch
125 g + 2 tablespoons sugar
300 g Double cream cream cheese
2 Eggs (size M)
100 g Blueberries
4 TABLESPOONS lemon curd
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash lemon hot, grate dry, grate peel thinly. Halve the lemon and squeeze the juice of one half. Use the rest of the lemon for other purposes. Mix buttermilk, starch and 125 g sugar.
2
Stir in cream cheese, eggs, lemon juice and zest.
3
Wrap a springform pan (Ø 20 cm) tightly with foil from the outside. Grease the mould. Put the cheese mixture into the mould. Put it into a fat pan of the oven, half filled with hot water.
4
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour. If necessary, cover with foil about 15 minutes before the end of the baking time. Take the cake out of the oven, remove foil carefully.
5
Leave to cool for approx. 1 hour at room temperature. Remove the cake from the tin and let it cool down.
6
Select the blueberries, wash and drain. Put 2 tablespoons of sugar in a pan and caramelise. Add 2 tablespoons of water and blueberries to the caramel. Bring to the boil and dissolve caramel at reduced heat, stirring.
7
Place in a bowl and allow to cool. Remove the cake from the mould. Spread the lemon curd on the cake. Cut cake into 4 pieces. Arrange cake and blueberries on plates.