A wonderful make ahead dessert for Sunday lunch; you definitely won’t just make these once!
150g Glenilen Farm Natural Yoghurt
50g caster sugar
Pinch ground cinnamon
Grated zest and juice ½ lemon
200g Glenilen Farm Low Fat Cream Cheese
1 tsp vanilla extract
4 tbsp demerara sugar
4 digestive biscuits (crumbled)
Put the blueberries in a saucepan with 1tbsp of the caster sugar, cinnamon and lemon juice. Cover and cook for 5 minutes until the berries are juicy and soft. Add the cornflour paste and cook, stirring until thickened. Divide the berries between 4 Glenilen Farm glass ramekins and leave to cool for 10 minutes
In a bowl, whisk the Glenilen Farm Low Fat Cream Cheese, Glenilen Farm Natural Yoghurt, vanilla and lemon zest with the remaining caster sugar. Add the crumbled digestive biscuits to the ramekins and top with the cream cheese mixture. Cover and chill for 1 hour
Sprinkle each cheesecake with 1 tblsp demerara sugar, then mist with a water spray (as this helps to speed up the carmelisation) Heat the grill to high and place the ramekins under for 1-2 minutes until the sugar has melted or alternatively use a cook’s blowtorch. Return the pots to the fridge and cool for at least one hour or for up to a day before serving.
Preheat oven to 200°C/400°F/Gas 6. Put liners into muffin pan.
Place the melted butter, sugar, milk and egg into a bowl and beat well until combined.
In a separate bowl mix together the flour, baking powder, cinnamon and salt.
Add the liquid mixture to the dry ingredients and stir until ‘just’ combined. Gently fold in the blueberries.
Divide the mixture evenly between the 12 muffin cases. Bake in a central position in the oven for about 25 minutes. They are baked when risen and golden brown and springs back when gently touched with fingertip.