Lemon and Blueberry Butternsap Cheesecakes
INGREDIENTS (Makes 20)
250g packet Arnott’s Butter Snap Biscuits
250g cream cheese softened
1 cup lemon curd (store bought or home-made) See recipe below
1 ½ teaspoons Edible Gelatine powder
¼ cup hot water
Punnet blueberries or seasonal berries
Heat each biscuit for 40 seconds or until soft in the microwave. Press into a mini muffin pan or patty tin to make a case. Leave to cool.
Using a ckae mixer or electric beaters beat cream cheese until smooth. Add the lemon curd and beat until smooth and combined. Dissolve gelatine powder in hot water and add to cream cheese mixture, beat until combined.
Fill the cases with the mixture. Place seasonal berries on top. Refrigerate overnight or until set.
Dust with icing sugar just before serving.
2 eggs, plus 2 egg yolks
¾ cup caster sugar
zest and juice of 2 lemons
Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place over a low heat. Add the butter, juice and zest and stir continuously until thickened. Pour into a sterilised jar. Some people like to strain the curd through a sieve into the jar but I like all the zest and pith in my curd.
Lemon curd lasts 2-3 weeks covered in the fridge.
Makes 1 ½ cups.
Arnott’s Buttersnap Cookies and Chocolate Ripple Cookies are a pantry staple in my house and I use them a lot to make quick and simple desserts. Many people have busy lives and don’t have time to make desserts from scratch. I heat each biscuit in the microwave for 40 seconds and remould them into little biscuits cases using a mini-muffin pan or a patty tin. Leave them to cool and then fill with nutella, salted caramel, caramel sauce, cheesecake filling, mousse etc… Buttersnap Cookies are an Aussie Cookie but if you are from NZ as many of my likers are use Anzacs, Gingernuts or some other sweet biscuit that can be softened and remoulded.