Brown sugar blueberry cheesecake squares
MAKES 24
Deliciously rich and very easy to make, these little cheesecake squares require no baking
YOU WILL NEED
150g Ginger Nut biscuits
200g digestive biscuits
175g butter, melted, plus extra for the tin
250g blueberries
60g dark brown sugar
500g soft cheese
125g icing sugar
1tsp vanilla-bean paste
250ml double cream
YOU WILL NEED
A 17cm x 27cm rectangular tin. Butter and line the base and sides with baking parchment, letting it sit a little above the edges of the tin.
HOW TO DO IT
1
Put all the biscuits into a plastic food bag and crush with a rolling pin to make fine crumbs. Tip into a bowl and stir in the melted butter.
2
Tip the mixture into the prepared tin, pressing it down firmly with the back of a spoon and pushing it right into the corners. Place in the fridge to set.
3
Meanwhile, put 100g of the blueberries in a small pan with 1tbsp of the sugar and a splash of water. Heat gently, stirring occasionally until the sugar has dissolved, then simmer for 3-4 mins until the blueberries are pulpy. Strain the mixture through a sieve, discarding the pulp residue, and set the juice aside to cool.
4
Put the soft cheese, icing sugar and vanilla paste in a bowl and whisk with an electric whisk for 2 mins. In a separate bowl, whip the cream until soft peaks form. Fold the cream into the soft-cheese mixture, then spoon into the tin and level the top.
5
Drizzle the blueberry juice over the top, then use the tip of a sharp knife to swirl in. Transfer to the fridge and leave to set overnight.
6
Sieve the remaining brown sugar over the top of the cheesecake and return to the fridge for 1 hr, until the sugar has started to dissolve. Remove from the fridge and carefully lift out of the tin. Cut into 24 squares and decorate with the rest of the blueberries.