Mini Blueberry Cheesecake for One by @millsandbuns

33 min

1 serving

🌾

45 g

Digestive biscuits

🧈

15 g

Butter

🧀

70 g

Cream cheese

🥛

25 ml

Fresh cream

🍬

10 g

Caster sugar

🥛

40 g

Condensed milk

🌽

3 g

Corn flour

🍦

1.3 ml

Vanilla extract

🫐

15 g

Blueberry preserve

  1. Preheat
    • digestive biscuits

    Preheat the oven to 160°C (320°F). Crush 4 to 5 digestive biscuits into fine crumbs.

  2. Mix
    • digestive biscuits
    • butter

    Mix the crushed digestive biscuits with 15 g melted butter until all crumbs are evenly moistened.

  3. Press
    • digestive biscuits
    • butter

    Press the biscuit mixture firmly into the base of the 4-inch cake pan or cake ring to form an even crust.

  4. Whisk
    • cream cheese
    • fresh cream
    • caster sugar

    Whisk 70 g cream cheese, 25 g fresh cream, 10 g caster sugar, and 40 g sweetened condensed milk until smooth.

  5. Stir
    • vanilla extract
    • corn flour
    • Cream cheese

    Stir 1/4 teaspoon vanilla extract and 3 g corn flour into the cream cheese filling until fully combined.

  6. Pour
    • cream cheese
    • fresh cream
    • caster sugar

    Pour the filling over the biscuit base and smooth the surface.

  7. Place

    Place the cake pan in a baking dish and add hot water around it to create a water bath.

  8. Bake

    Bake the cheesecake in the water bath at 160°C (320°F) for 15 to 18 minutes, until the edges are set and the center has a slight wobble.

  9. Cool

    Cool the cheesecake completely at room temperature before removing it from the pan or ring.

  10. Top
    • blueberry preserve

    Top the cooled cheesecake with approximately 1 tablespoon blueberry preserve before serving.

Mini Blueberry Cheesecake for One by @millsandbuns

33 min

1 serving

🌾

45 g

Digestive biscuits

🧈

15 g

Butter

🧀

70 g

Cream cheese

🥛

25 ml

Fresh cream

🍬

10 g

Caster sugar

🥛

40 g

Condensed milk

🌽

3 g

Corn flour

🍦

1.3 ml

Vanilla extract

🫐

15 g

Blueberry preserve

Preparation Steps

  1. Step 1/10

    Preheat the oven to 160°C (320°F). Crush 4 to 5 digestive biscuits into fine crumbs.

    🌾digestive biscuits
    🥖rolling pin
    🥣mixing bowl

  2. Step 2/10

    Mix the crushed digestive biscuits with 15 g melted butter until all crumbs are evenly moistened.

    🌾digestive biscuits
    🧈butter
    🥣mixing bowl
    🥄spatula

  3. Step 3/10

    Press the biscuit mixture firmly into the base of the 4-inch cake pan or cake ring to form an even crust.

    🌾digestive biscuits
    🧈butter
    🍰4-inch cake pan or cake ring
    🥄spatula

  4. Step 4/10

    Whisk 70 g cream cheese, 25 g fresh cream, 10 g caster sugar, and 40 g sweetened condensed milk until smooth.

    🧀cream cheese
    🥛fresh cream
    🍬caster sugar
    🥛sweetened condensed milk
    🥣mixing bowl
    🥄whisk

  5. Step 5/10

    Stir 1/4 teaspoon vanilla extract and 3 g corn flour into the cream cheese filling until fully combined.

    🍦vanilla extract
    🌽corn flour
    🥣mixing bowl
    🥄spatula
    🥄measuring spoons

  6. Step 6/10

    Pour the filling over the biscuit base and smooth the surface.

    🧀cream cheese
    🥛fresh cream
    🍬caster sugar
    🥛sweetened condensed milk
    🍦vanilla extract
    🌽corn flour
    🍰4-inch cake pan or cake ring
    🥣mixing bowl
    🥄spatula

  7. Step 7/10

    Place the cake pan in a baking dish and add hot water around it to create a water bath.

    🍰4-inch cake pan or cake ring
    🍳baking dish

  8. Step 8/10

    Bake the cheesecake in the water bath at 160°C (320°F) for 15 to 18 minutes, until the edges are set and the center has a slight wobble.

    🍰4-inch cake pan or cake ring
    🍳baking dish

  9. Step 9/10

    Cool the cheesecake completely at room temperature before removing it from the pan or ring.

    🍰4-inch cake pan or cake ring

  10. Step 10/10

    Top the cooled cheesecake with approximately 1 tablespoon blueberry preserve before serving.

    🫐blueberry preserve
    🥄spatula

Composition

Ingredients

Types

Grains, Baked Goods, Dairy, Sweeteners, Thickeners, Flavorings, Fruit Preserves, Fruit

Ingredients

Digestive biscuits, Butter, Cream cheese, Fresh cream, Caster sugar, Condensed milk, Corn flour, Vanilla extract, Blueberry preserve

Notes

Digestive biscuits (4-5 biscuits, crushed), Butter (melted), Blueberry preserve (for topping, amount not given)

Allergens

Gluten, Milk, Corn

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

1030 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 94g, Sugars: 68g, Fat: 66g, Saturated Fat: 39g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 390mg, Sodium: 720mg, Potassium: 420mg, Iron: 1.6mg

Vitamins

Vitamin A: 470µg, Vitamin B12: 1.1µg, Vitamin D: 2.1µg

Preparation

Time Information

Preparation

15 minutes

Cooking

18 minutes

Overall

33 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

4-inch cake pan or cake ring, mixing bowl, whisk, spatula, measuring spoons, baking dish, rolling pin

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Weekend, Solo Treat, Afternoon Tea, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Crumbly, Soft

Flavors

Sweet, Tangy, Buttery, Vanilla, Blueberry

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the cheesecake contains dairy), fridge : 3 days (Store in an airtight container,Keep at or below 4°C (40°F),Add blueberry preserve before serving for best texture), freezer : 1 month (Wrap tightly before freezing,Freeze without blueberry preserve if possible,Thaw overnight in the refrigerator)