Light, refreshing and delicious, these individual baked vanilla cheesecakes tick all the boxes when it comes to the perfect summer dessert. We found this amazing recipe in Shaun Rankin’s first recipe book, Seasoned Islands (The Refinery, £20). The zingy blackberry and mint compote can be used to dress ice cream, custard or sponge cakes, too!
You will need six 7.5-10cm diameter springform release tins to make the cheesecakes.
2 heaped tbsp icing sugar
juice of ¼ lemon
110g unsalted butter
225g digestive biscuits
100ml double cream
175g caster sugar
2 vanilla pods
675g cream cheese
6 mint leaves, chopped
1 To make the blackberry and mint compote, put the blackberries, icing sugar and lemon juice into a saucepan together with 3tbsp of water. Bring to the boil and cook the fruit for 4 minutes. Transfer the blackberries and their juices to a bowl and leave to chill in the fridge.
2 For the cheesecakes, preheat the oven to 180°C (350°F/Gas 4). Grease the base and sides of the individual tins.
3 Melt the butter in a saucepan and remove from the heat.
4 Place the biscuits in a plastic bag and crush with a rolling pin to make breadcrumbs. Mix thoroughly into the melted butter.
5 Place the biscuit mix into the cake tins so the coverage is about 1cm thick.
6 Using the back of a metal spoon, press down firmly and evenly on the biscuit until flat to form solid bases.
7 Place the cream, eggs and caster sugar into a large bowl and mix together well.
8 Split the vanilla pods and scrape the seeds into the mixture. Add in the cream cheese and beat until smooth.
9 Pour the mixture onto the biscuit bases. Bake in the oven for 30 minutes until set.
10 Turn the oven off and open the door, leaving the cheesecakes to bake out for 10 minutes before removing. Allow to cool.
11 Just before serving, add the mint leaves to the compote. Transfer the cheesecakes to plates and spoon over the blackberry compote.
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