Lemon and Blueberry Cheesecake Bites
A fruity cheesecake for a summer's day
Customise
GOOD: make a simple cheesecake base from digestive biscuits and butter. Buy in a raspberry or strawberry coulis and compote instead of making them from scratch.
BETTER: recipe
BEST: lemon or orange zest mixed into the oat base would be delicious. Caramelise thin slices of lemons to use as a stunning decoration on top of each cake.
Baked Lemon Cheesecake
Desserts
Food
Summer Desserts
British
These cute little cheesecakes work well as part of a sharing dessert plate
4 Servings
Ingredients
20g vegetable margarine
10g sugar
2g golden syrup
23g oats
2g bicarbonate of soda
23g wholemeal flour
2g baking powder
1 small lemon, zest and juice
120g CARNATION® Condensed Milk Light
100g egg
120g low fat soft cheese
8g icing sugar
80g strawberries, thinly sliced
80g raspberries
5g fresh mint
Method
- Melt the margarine, sugar and golden syrup in a pan. Add to the oats, bicarbonate of soda, flour and baking powder then pour in 3ml water and mix.
- Divide the mix equally, shape into rounds and bake on a baking tray at 180C for 8-10 mins or until golden. Place rings on to cut the shape and leave them on.
- Add the lemon to the milk a little at a time to thicken. Then add the egg and cheese. Pour equal amounts into each ring on top of the cookies. Bake for 15-20 mins or until set. Cool.
- In a pan, bring the icing sugar and 30ml water to the boil, add the strawberries and simmer for 2 mins. Add 70g raspberries and simmer for a further 2 mins. Blend and sieve a fifth of this mixture. Cool.
- Divide the compote between small glasses and pour the coulis into a bottle. Place the cooled cheesecakes onto each plate and garnish with a mint leaf and raspberry. Decorate the plates with drops of coulis, and place the compote glasses on each one.
