Recipe

Blueberry cheesecakes with white chocolate base

Jul 27, 2013 2:00pm
  • 15 mins preparation
  • 40 mins cooking
  • Makes 12 Item
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Ingredients

Blueberry cheesecakes with white chocolate base
  • 140 gram nice biscuits
  • 75 gram white chocolate, roughly chopped
  • 40 gram butter, softened
  • 375 gram cream cheese at room temperature
  • 3/4 cup sour cream
  • 1/2 cup caster sugar
  • 1 vanilla pod, seeds only
  • 2 eggs
  • 2 egg yolks
  • 1 1/4 cup frozen blueberries
  • icing sugar, to serve

Method

Blueberry cheesecakes with white chocolate base
  • 1
    Preheat oven to 150°C (130°C fan). Line muffin tin with large paper cases or place strong sided paper cases on tray.
  • 2
    Make base by placing biscuits, chocolate and butter in food processor and whiz to fine breadcrumbs. Divide mixture among paper cases and press down firmly using back of teaspoon. Refrigerate until required. Wipe out processor.
  • 3
    To make cheesecake; place cream cheese, cream, sugar and vanilla seeds into base of food processor and process until smooth, scraping down the sides occasionally. Add eggs and yolks, and process until smooth.
  • 4
    Lightly stir berries through cheese mixture so as not to discolour too much. Pour into paper cases and bake for 40 minutes, then turn oven off.
  • 5
    离开奶酪cakes in oven with the doors slightly ajar for 1 hour until cooled (Use wooden spoon placed in the door of oven to keep it ajar). Cover cheesecakes and refrigerate until chilled.
  • 6
    Dust cheesecakes with icing sugar and serve on pretty porcelain plates for an extra-sweet touch. Enjoy!

Notes

Equipment Knife; food processor; 12 x 1/2 cup capacity muffin fin and large paper cases (or use 12 x 1/2 cup capacity strong-sided paper cases and baking tray), teaspoon; silicone spatula wooden spoon.

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