Average Rating  ? No. of Servings   6 Approximate Cost   $10.65 Comments:   Ingredients: 400.00 g   pastry - short sweet   250.00 ml   cream   75.00 g   icing sugar   250.00 g   cream cheese   1.00 tbsp   lemon juice   200.00 g   frozen mixed berries   250.00 ml   unsweetened yoghurt

Directions: 1. Roll pastry to 5mm, cut 10cm circles (approx 50g per serving), press into texas-sized muffin tins, bake blind (line with tinfoil and fill with sugar) for approx 15 mins at 200 degrees C, remove baking beans and bake further 10 mins. Cool and store at room temperature for up to two days, or in the fridge for up to a week. 2. Whip the cream and two-thirds of the icing sugar together in a bowl, and place in fridge. 3. Beat cream cheese (softened first at low heat in the microwave) in stand mixer bowl, then beat in lemon juice followed by the whipped cream a cup or so at a time. **(Note: stand mixer will operate best with up to 1kg cream cheese at a time) 4. Spoon filling into pastry cases and refrigerate at least 2 hours. Reserve some filling for gluten free attendees and serve in ramekins (x2) 5. Heat berries over a low heat in a saucepan with a couple of tablespoons of water until syrupy and defrosted. Allow to cool. 6. To serve, place each cheesecake onto a bowl and spoon berry syrup over each cheesecake. **Reserve one cheesecake with no fruit syrup - decorate with defrosted blueberries** Serve with yoghurt. **One dessert of dairy-free ice cream in ramekin with defrosted blueberries