I've got a new shiny toy! When I went to NY in May, I discovered a mini-cheesecake tin at a little shopping excursion to William Sonoma's at the Time Warner Center. Or rather 12 mini-cheesecake moulds on one tray, with loose bottoms, so they can be pushed out easily... wonderful! $30 dollars. Almost bought it but then decided that we were already struggling for space in our suitcases after our shopping extravaganza - and surely I could buy that at home too? So, as soon as I was back, I searched for the tin, but no tin could be found. Until about a month ago. Lakeland Limited have just introduced one in their new range - it's not teflon-coated like the one I saw stateside, but the cheesecakes came out without any hassles.
The blueberry and mint combination was an absolute winner - a great, light summer dessert that's indulging, yet refreshing at the same time and reasonably good for you waistline, if you don't gobble up one after the other, like I did with these little beauties...
Mini blueberry & mint cheesecakes
70 g digestive biscuits (crushed)
25 g butter (melted)
350 g philadelphia cream cheese (full fat)
80 g caster sugar
4 tbsp lemon juice
2 large eggs
2 tbsp plain flour
70 g blueberries (you can use frozen)
24 mint leaves plus more to decorate
butter for brushing
1 tray of mini cheesecake tins (loose-bottomed)
Preheat your oven to 180 C.
Brush your cheesecake tins with butter. Mix the cream cheese, caster sugar and lemon juice (add some of the zest, if you wish), then beat in the eggs and flour.
Crush the biscuits in a food processor and combine with the melted butter. Using 1 heaped tsp for each muffin, push the biscuit mix into the base, pushing firmly to form an even and compact layer.
Arrange the mint leaves on top, neatly covering the base, then top with a layer of blueberries. Spoon in the cream cheese mix, then place in the oven. Bake for 15 minutes until the cheesecakes have risen (they will collapse again) and are starting to brown on top. Leave to cool on a wirerack, then store in the fridge for 3-4 hours.
To serve, top the cheesecakes with some mint, maybe sprinkling the plate with some more blueberries.