Ingredients: Base
120g biscuits (your choice)
50g butter (melted)
40g granulated sugar

Ingredients: Blueberry filling
140g blueberries
1 tsp granulated sugar
1 tsp cornstarch
1 tsp lemon juice
2 tsp water

Ingredients: Lemon filling
500g cream cheese (Philadelphia is best)
100g granulated sugar
60ml lemon juice
1 tsp vanilla extract
2 large eggs
1 lemon zest

Method:

Step 1: Firstly, make the blueberry mix so that it can cool down before adding to the cheesecake. So in a medium-size pan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the berries begin to soften, you can mash the berries as they cook also. Once it begins to bubble, add the water and cornstarch to the pan and allow to cook for 1-2 minutes, stirring until the mixture has thickened.

Step 2: Remove from the heat, strain over a heat-safe bowl, and discard any solids from the strainer and set aside to cool down.

Step 3: Preheat the oven to 165˚C. Next, add biscuits to a food processor and blitz until crumbs form. Pour the melted butter in and the sugar and stir until well combined. Evenly distribute the biscuit mixture to your muffin cases within your muffin tray.

Step 4: And bake for 5 minutes, then remove from the oven and set aside to cool down.

Step 5: In a large bowl, whisk together the cream cheese and sugar until smooth, then add the lemon juice, lemon zest, and vanilla extract and whisk until fully combined. Add in the eggs one at a time and mix at a low speed again until fully combined.

Step 6: Distribute the cheesecake filling into each muffin case, leaving a little space at the top for the blueberry filling. Add the blueberry filling to each muffin case, to make the swirl use a knife or skewer and slowly move it around making a swirl motion.

Step 7: Bake at 165˚C for 18-20minutes or until the top of the cheesecake is set. Remove from the oven and allow to cool down for at least 1 hour. Once cooled, remove the cheesecakes from the muffin pan and place them in an airtight container, to chill in the fridge for 3-4hours or overnight.

Once the cheesecakes are chilled, serve and enjoy!