I think I ate too many sweets during Valentine's so when I was thinking of a dessert to make I really wanted something that was light and fresh. This cheesecake is great because it uses fresh fruit and loads of citrus. Make the cheesecake the day before and refrigerate it overnight for best results. This will make about 16 individual cheesecakes.
Blueberry Lemon Cheesecake
1/2 lb butter, softened
1/2 cup icing sugar
1 tsp vanilla
2 cups all-purpose flour
pinch of cinnamon
16 oz cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
1/8 tsp almond extract
2/3 cup plain full-fat yogurt
2 tsp lemon zest
1 tbsp lemon juice
1 1/2 cups fresh blueberries
Preheat oven to 300 degrees Fahrenheit. Grease a muffin tin.
To make the crust, combine the butter and icing sugar. Add the vanilla and cinnamon. Mix in the flour until just combined. Wrap and chill for one hour. Press 2 tablespoon sized balls of dough into each tin. Prick the bottoms of the crust and place a round of parchment paper down. Blind bake with ceramic weights or beans for 15-20 minutes, until lightly golden.
Make the filling by using a cuisinart or mixer. Combine the cream cheese, sugar, yogurt, and lemon zest. Mix for a few minutes. Scrape the sides of the bowl down and then add the vanilla, almond extract, lemon juice and eggs. Mix well until there are no lumps. Fold in the fresh blueberries.
Place a pan of hot water in the oven. This will help stop the cheesecake from cracking. Divide the batter between the tins and bake for one hour. Leave the cheesecake in the turned off oven for an additional hour.
Let cool and refrigerate overnight.
Top with blueberries before serving.