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Export 9 ingredients for grocery delivery
Step 1
Insert butterfly. Add cream cheese, cream, lemon zest, lemon juice, vanilla and natvia to mixer bowl. Whisk for 3 min/speed 4/MC on. While this is whisking, disolve your gelatine in the boiling water and stir with a fork to ensure no lumps.
Step 2
Scrape bowl down and slowly add gelatine to the mixture while processing for 30 sec/speed 4/MC off.
Step 3
Pour mixture into prepared muffin cases or silicone moulds and put in the fridge. In my experience, the cheesecakes set within an hour.
Step 4
Rinse the bowl from making cheesecake and add all blueberry sauce ingredients. Cook for 5 min/100°C or 212°F/speed 1/MC off. You can use warm or cold.
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