My first introduction to cheesecake was the packet mix. Fun to make (as a child), vile to eat. Some years later, living in southern California, I encountered The Cheesecake Factory. Not actually a factory, but a restaurant chain where they serve very large portions of cheesecake - among other things. I went a few times before summoning up the courage to order it, and have never looked back. If you don't like cheesecake, just make the topping and serve it chilled, in glasses, with the blueberries.
I made these cheesecakes mini by using two 10cm springform tins (bought because they looked like toys and I fancied making a cutesy mini Victoria sponge). The recipe serves four and can also be used in individual ring moulds (if you're a pro) or ramekins - or scale it up, make double and pile it into a 20-ish-cm tin.
|Sweet yet tart, smooth yet crunchy|
Mini lemon no-bake cheesecakes
5 Digestive biscuits (70g)
4 tablespoons Greek yogurt
150g lemon curd
1 teaspoon lemon juice
125ml double cream, whipped
a few raspberries or blueberries
Melt the butter. Put the biscuits in a plastic bag and bash them with a rolling pin, then stir them into the butter. Press them firmly into the base of your chosen vessel, then place in the fridge to cool while you make the topping. Combine the yogurt, lemon curd and lemon juice in a bowl, fold in the whipped cream and spoon it on top of the biscuit base. Return it to the fridge to firm up for at least 30 minutes. Garnish with the fruit and sprinkle with icing sugar.