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.