Little spiced blueberry cheesecakes
The small tangy sweet berries pack a powerful health punch. Not only is their flavour intense and delicious but they are also one of the richest sources of disease-fighting antioxidants. The antioxidants can protect against the cell damage that accelerates ageing, leading to wrinkled skin and increased susceptibility to disease. These tiny blue balls, although naturally quite sweet, are so low in calories that even people trying to lose weight can enjoy them.
Ingredients
150g cooking chocolate
125g soft butter
2 egg
1/2 tsp ground cinnamon
165g caster sugar ¼ cup sifted self-raising flour
¾ cup sifted plain flour
250g cream cheese
1/2 cup sour cream
1/3 cup caster sugar
1/2 tsp ground nutmeg,
2 tsp finely grated orange rind
1 punnet blueberries (150g)
Method
Preheat oven to 180C.
Combine 150g cooking chocolate and 125g soft butter and stir over low heat until smooth. Remove from heat and cool.
Combine 1 egg, 1/2 tsp ground cinnamon and 165g caster sugar in a bowl and beat with an electric mixer until thick and creamy. Stir in the chocolate mixture. Fold in ¼ cup sifted self-raising flour and 3/4 cup sifted plain flour and stir until smooth. Pour mixture into a greased and paper-lined 19cm square cake tin and bake for 10 minutes. Combine 250g cream cheese, 1/2 cup sour cream, 1/3 cup caster sugar, 1/2 tsp ground nutmeg, 2 tsp finely grated orange rind and 1 egg in a bowl and beat until smooth. Pour cheese mixture on top of chocolate mixture and bake for a further 20 minutes. Cool in oven with the door ajar.
Refrigerate until firm, then cut into 6cm squares. Top with 1 punnet blueberries (150g).
Makes 8-9.
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