Mini blueberry & mint cheesecakes

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
(makes 12)

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.

Comments

[Angelika]

Hi Johanna, that sound absolutely good - both the tray AND the recipe. Getting inspired so much regarding tiny cakes and muffins by reading food blogs I have to find something like that tray here in Vienna too. Blueberry and mint sound delicious. But, be honest, where do you get the SUMMER from ? ;((
kind regard from Vienna (first sunny day after rain, rain, rain...) angelika

[Martina]

Hallo Johanna, ich hoffe, dass es dir gut geht. Wir haben gerade unsere schlimmsten Ferien seit langem. Aber alles wird wieder. Manchmal wünschte ich mir, dass du eine automatische Übersetzung oder ein Lexikon an deine Site drangehängt hättest. :-)

Lg, Martina

[Pille]

Hi Johanna - I'm curious to know how mint tastes after being baked inside a cheesecake - really interesting idea as opposed to just being used as a decoration. Cheesecakes look lovely! I've recently aquired a mini muffin tray, so mini cheesecake molds have to wait a little. One day..
PS I've tagged you for the childhood memories meme (http://nami-nami.blogspot.com/2005/08/meme-childhood-memories.html) - hope you will participate, as it would be lovely to read about your international culinary background!

[johanna]

hi angelika, if you want, i can order the tray for you so you can take it home at the end of september... let me know.
Pille, the mint was great - it wilted, of course, but it gave the cheesecake such a fresh kick, it wouldn't be the same without it! and i will continue the meme in a while, just overworked at the moment, hard enough to find time to breathe ;-)

[Angelika]

Hi Johanna, oh yes - great idea, thank you in advance ! I do appreciate that ! Do you want me to transfer the amount (plus for chocolate tasting) to your account ? Just give me a short note - and thank you again !
angelika

[Angela]

Thank-you so much for this, Johanna! I've been trying to get hold of a mini-cheesecake tin for months. I'll have to try out your recipe too, they look absolutely delicious :)

[Melissa]

Johanna, this babies are beautiful! :)

[jane]

Great recipe, thanks.

[pam]

hello, i was just wondering why is it necessary to put the cheesecakes in the freezer? is it okay if i leave them in the fridge instead?