Mini cheesecakes


Priddy Books Mini cheesecakesIngredients

  • 10 digestive biscuits
  • 100g butter
  • 300g soft cheese
  • 50g icing sugar
  • 80ml double cream
  • 1 lemon
  • blueberries

How to make it

  1. Put the biscuits in a plastic bag, and roll a rolling pin back and forth over the bag to break them into crumbs. Put these into a bowl. Melt the butter, leave to cool slightly, then add to the bowl and mix together well.
  2. Divide the mixture between six cooking rings, and press down firmly with your fingers. Put these in the fridge for 30 minutes.
  3. Beat the soft cheese and icing sugar with an electric mixer. Add the zest and juice of the lemon and continue beating, gradually adding the double cream. When the mixture is well blended, taste it – you might want to add more lemon juice.
  4. Spoon the mixture into the cooking rings, flatten the tops with a spoon and leave in the fridge overnight. Carefully run a knife around the inside of each ring, lift it off and serve with blueberries on top.

If you’d like to find out about more recipes like this, check out our Make and Do Cook book!

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