lemon cheesecakes
with blueberry sauce

Preheat the oven to 150°C (300°F/Gas 2). Line 30 x 30 ml (1 fl oz/ cup) capacity mini-muffin holes with paper cases.

Combine the crushed biscuit and butter in a bowl. Divide between the cases and refrigerate for 15 minutes.

Place the cream cheese and sugar in the bowl of an electric mixer and beat on medium–high speed for 2 minutes. Reduce the speed, add the egg and beat well, scraping down the sides of the bowl as required. Add the flour, lemon juice and zest and combine well.

Transfer the mixture to a large piping bag fitted with a 3 cm (1¼ inch) plain nozzle and pipe into the paper cases, filling them three-quarters full. Top each cheesecake with 2–3 blueberries, slightly pushing them into the mixture. Bake for 15 minutes or until set. Cool in the tins for 5 minutes, then turn out onto wire racks and cool for 30 minutes. Refrigerate for at least 3 hours.

Meanwhile, to make the sauce, place all of the ingredients in a saucepan over low heat and stir gently until the sugar has dissolved and the blueberries release some of their juices. Using a slotted spoon, remove the berries and set aside. Increase the heat to high and cook until the liquid has reduced by one-third. Pour over the berries, leave to cool completely, then refrigerate until chilled.

To serve, spoon 1 tablespoon of sauce over each cheesecake.

MAKES 30

90 g (3¼ oz) gingersnap biscuits, crushed

40 g (1½ oz) unsalted butter, melted

250 g (9 oz/1 cup) cream cheese, at room temperature

110 g (3¾ oz/½ cup) caster (superfine) sugar

1 egg

1½ tablespoons plain (all-purpose) flour

1 tablespoon lemon juice

finely grated zest of 1 lemon

150 g (5½ oz/1 cup) fresh blueberries

BLUEBERRY SAUCE

150 g (5½ oz/1 cup) fresh blueberries

55 g (2 oz/¼ cup) caster (superfine) sugar

3 tablespoons lemon juice

1 tablespoon blueberry jam