Rose Elliot is a vegetarian/vegan cook from the UK and she has published several cookbooks. If you haven’t picked up a copy of any cookbooks by Rose Elliot, you are missing out! She does wonderful work and her dishes are very creative. On many vegetarian recipes, she also offers a vegan alternative. Her books make a wonderful gift!
6 oz ginger cookies (I used 6 1-oz bags of Annie’s homegrown honey “Teddy Grahams” – from costco)
1/2 cup less 2 Tablespoons butter, melted (Does that mean 3/4 stick of butter (6 Tablespoons)? That’s what I used)
2.5 Tablespoons minced Rosemary (lemon and rosemary go together!)
1.5 cups blueberries (a generous handful or two will do)
- confectioners sugar for dusting
- 1-2/3 cup low fat soft cream cheese (I used this, but had a lot of extra left – one (1) 8-oz pkg would be enough)
- zest of 2 lemons
- 2 Tablespoons sugar (I used 5 Tablespoons, and maybe more if you have a sweet tooth)
- 2/3 cup heavy cream (I added this, but in retrospect, don’t think it’s necessary. If you leave this out, then I imagine you need the full amount of cream cheese)
4 Tablespoons freshly squeezed lemon juice
2. If there is any liquid on top of the cream cheese, pour it down the sink, then put the cheese into a bowl and add the lemon zest and sugar. Stir to make a creamy mixture, then add the heavy cream and whisk until thick. Add the lemon juice and stir with a spoon – the acid in the juice will make the mixture even thicker.
3. Spoon the cream cheese mixture into the flan rings. Take the mixture to the edges, but don’t try to smooth the surface. Refrigerate until required. (This is the point when I realized that this is a no-bake recipe. The filling was not as thick as I like, which is why I believe the cream is not necessary?)
4. To finish, lift the little cheesecakes out of the dishes – they will come out easily – and gently slide them onto individual plates, removing the bases of the dishes as you do so. Decorate the tops with blueberries, dust with confectioner’s sugar, and serve as soon as possible. (I had to transport my cheesecakes to the birthday venue, so I needed to create “compartments” to keep the cheesecakes from colliding in transit. Thanks to my husband’s advanced craft skills from Highlights magazine, we were able to deliver 9 mini cheesecakes, as opposed to a giant mess-in-a-box)