New York Style Baked Mini Cheesecake With Blueberry Topping

New York Style Baked Mini Cheesecake

INGREDIENTS FOR BASE:

• Digestive biscuit / cream biscuit - 1 & 1/2 packet
• Unsalted butter (melted)- 30 to 40 gm approx

INGREDIENTS FOR FILLING:

• Cream cheese- 250 gm
• Vanilla essence- 1/2 tsp
• Maida/ All purpose flour- 1 tbsp
• Egg- 1
• Powdered sugar- 50 gms

METHOD:

1. Preheat the oven for 15 min @ 180 degree celsius
2. Crush the biscuit of your choice into powder. Then add melted butter and mix. Add enough melted butter for the crumbs to hold shape.
3. Now take the mould and press the biscuit mixture in each mould and keep it in freezer for 5-10 minutes
4. Now take a bowl. Add cream cheese, vanilla essence, sugar and maida and beat all the ingredients together till well combined.
5. Now take out your mould from freezer and pour the cheese mixture over the base.
6. Bake at 180 degree celsius for 15 minutes and then reduce the temperature to 120 degree celsius and bake for about 30 minutes till set. 
7. Take out from oven and let it cool completely before taking out from mould. 
8. Serve with toppings of your choice.

INGREDIENTS FOR BLUEBERRY TOPPING:

• Frozen blueberries- 50 gm
• Water- 50 ml
• Cornflour- 1 and 1/2 tsp
• Sugar- 2 tbsp
• Lime Juice- 1/4 tsp

METHOD FOR PREPARING TOPPING:

1. Take a pan. Add blueberries, sugar, half water and cook it over medium flame. Now take cornflour and rest half water make a mixture and add it. Cook for 2 to 3 minutes till the mixture is thick. Switch off the flame and add lime juice and mix it well. 
2. Let it cool for 5 minutes then top your cheesecakes and serve