1- To prepare the raspberry sauce: divide the amount of water into two parts, and in one part of the water dissolve the starch.
2- In a saucepan, put one and a half cups of blueberries with sugar and divide the starch water.
3- Cover the saucepan a little until the berries are soft (you can squeeze the berries a little with a potato masher).
4- When the berries have softened, pour the water with the starch and stir the mixture until you have the desired consistency. If the sauce feels a bit thick, add a little water.
5- Add half a cup of the remaining berries, then turn off the heat and leave the mixture to cool.
6- To prepare the base: Place paper cupcake sheets into a cupcake or muffin pan.
7- In an electric mixer, mix butter, biscuits and sugar.
8- Fill each cupcake sheet with 1 tablespoon of the biscuit mixture.
9- Press your finger on each piece to form the homogenous base, and leave the molds aside.
10- To prepare the filling: In an electric mixer, mix cheese and sugar well to get a homogeneous creamy mixture.
11- Add fresh cream and continue whipping.
12- Put the eggs one after the other and mix well after each addition.
13- Add vanilla and grated lemon zest and mix.
14- Add lemon juice, then distribute the mixture evenly on the leaves of the cupcake until each sheet is three quarters full.
15- Put the pans into a preheated oven at 175 degrees Celsius for only 15 minutes, and you will see that the cupcake has puffed up and its edges and center have held together.
16- Turn off the oven and leave the cupcakes to cool in the oven. Just before taking it out of the oven, you will notice that the middle has descended and this is the required step for there to be a place for the sauce, and this does not mean that the cupcake has failed.
17- Allow the cupcake pieces to cool completely for at least two hours.
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