Jezanne's Recipe #11 : Mini Blueberry Cheesecake

Life as a banker is hectic during the weekdays, so the weekends are the only time for me to lay back, forget about work and rest my butt off! Ekk-ekk, wrong! The weekends are all about baking & trying out new recipes for me!😂 Below is the recipe that i've successfully experimented on over the weekend, try it out yourselves & get ready to be amazed!

Mini Blueberry Cheesecake
Ingredients

For the crust
1 cup digestive biscuits (crushed)
55g butter (melted)
1Tbsp castor sugar

Method
A) Combine the ingredients until everything's well blended.

B) Press the crumb mixture onto the bottom of the paper cups.

C) Set aside, chill in the fridge.

For the cheesecake
250g cream cheese (i used Tatura)
115g castor sugar
1 large egg
120g heavy cream
1 tsp vanilla extract
1/4 tsp salt
Canned Blueberry pie filling (as a topping)

Method:-

Preheat oven to 170°C

Beat the cream cheese until creamy and smooth.

Add sugar, salt into the cheese and beat until well combined.

Add in the egg and mix till the mixture are well incorporated.

Add in the vanilla extract & heavy cream. Mix well.

Let the batter rest for 10 mins to help remove any air bubbles formed during the mixing process.

Scoop the cheesecake batter into the prepared crusts.

Bake for about 20-25 minutes, or until firm. Keep an eye out on the centre of the cheesecakes and make sure it doesn't jiggle like jelly.

Remove from the oven and let cool.

Cover the cheesecakes with cling wrap & refrigerate for a few hours or overnight.

Serve with a spoonful of chilled blueberries on top

Enjoy!