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Make the topping first. Coarsely grind the biscuits in a food processor. Melt the sugar in a heavy-based non-stick pan until it begins to caramelise, then carefully add the butter, shaking the pan to mix the caramel with the butter as it melts. Add the ground biscuits and toss to coat in the caramel. Tip on to a plate, chill for 5 minutes until firm, then break into pieces. Wipe out the pan with kitchen paper.
Tip the blueberries into the pan and sprinkle with the 2 tbsp sugar and a splash of cassis or water. Cook over medium-high heat for a minute until the blueberries are slightly soft. Spread out on a plate and leave to cool.
Vanilla cream cheese:
For the vanilla cream cheese, put the cream cheese, icing sugar and lemon juice in a large bowl. Add the seeds from the vanilla pod and beat until smooth. In another bowl, lightly whip the cream to soft peaks, then fold into the cream cheese mixture.
To shape individual cheesecakes, line 8 ramekins with cling film. Fill with the cream cheese mixture and level the tops with the back of a knife. Chill until ready to serve.
Sprinkle the crumbly topping on top of the cheesecakes and spoon the blueberries around the plate. Dust with icing sugar and serve immediately.
Copyright © Gordon Ramsay
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