DAILY DINNERS

Preheat the oven to 170C/Fan 150C/ Gas 3. Line muffin tins with 18 cupcake liners and coat slightly with non-stick cooking spray.

For the crust, in a small bowl, combine the digestive biscuit crumbs, brown sugar and melted butter. Stir together with a fork until well blended and all the dry ingredients are moistened. Press a heaped tbsp of the mixture into the bottom of each cupcake liner. Set aside.

For the cheesecake, using an electric mixer, combine the cream cheese and sugar. Beat at medium speed until well combined. Add eggs on low speed, one at a time, beating well after each addition. Add vanilla, cream and flour, mixing until smooth and creamy.

Fill each cup with the cheesecake mixture. Bake in a preheated oven for 10 minutes, reduce to 140C/Fan 120C/Gas mark 1 and continue to bake 15 minutes more. Remove from the oven and allow the cupcakes to cool completelyand refrigerate 4-6 hours before putting on the blueberry topping.

To make the blueberry topping, combine the blueberries and sugar in a saucepan over medium heat. Cook, stirring occasionally until the sugar dissolves. In a small bowl, combine cornstarch and water. Stir into the blueberry mixture and stir continuously for 2-3 minutes to thicken slightly. Remove from the heat and stir in the lemon juice. Let cool completely before topping the cheesecakes. The blueberry mixture will thicken as it cools. If necessary, put in the freezer for half an hour before removing the cupcake liners.