SERVES 9
Making these in miniature allows each guest to have an individual serving. However, you certainly can make this into one big cheesecake if you prefer. Use a 9-inch (23 cm) springform pan if you wish to do this, and bake, covered, for 50 to 60 minutes.
7 ounces (250 g) gluten-free vanilla cookies, crushed (about 2 cups)
4 tablespoons (½ stick/60 g) unsalted butter, melted
2 cups (300 g) fresh or frozen blueberries
Two 8-ounce (225 g) packages reduced-fat cream cheese, at room temperature
One 14-ounce (396 g) can fat-free sweetened condensed milk
2 teaspoons vanilla extract
½ cup (125 ml) light whipping cream
2 large eggs
¼ cup (35 g) cornstarch
NOTE: If you have lactose intolerance, this recipe is not suitable for you unless consumed in very small amounts. If you would like to enjoy a regular serving size, I recommend that you first take an adequate number of lactase enzyme tablets (available at pharmacies).
1. Preheat the oven to 325°F (160°C).
2. Mix together the crushed cookies and melted butter, then press into the bottom of nine 4-inch (10 cm) springform pans. Divide the blueberries evenly over the cookie crusts.
3. Combine the cream cheese, condensed milk, vanilla, cream, eggs, and cornstarch in a food processor or blender and process until smooth. Pour the batter over the crusts. Bake for 15 to 20 minutes, until lightly golden and firm to the touch.
4. Allow to cool completely in the pans, then cover and refrigerate for 3 hours before serving.
PER SERVING: 512 calories; 9 g protein; 18 g total fat; 9 g saturated fat; 37 g carbohydrates; 1 g fiber; 252 mg sodium