hope you had a great week! In this weeks dessert, I will show you another great mini cheesecake recipe with a delicious blueberry topping. Hope you enjoy!
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Ingredients:
Crust
1 Cup of graham cracker crumbs
1 tbsp of granulated sugar
2 tbsp. of melted butter
Filling
2 pkg Cream cheese softened (room temperature)
1/2 cup granulated sugar
2 eggs (room temperature)
1/2 cup sour cream (room temperature)
1 tsp vanilla extract
2 tbsp. flour
1 cup fresh Blueberries (to cook)
1 tbsp. cornstarch
2 tbsp. water
1 1/2 cup fresh Blueberries (to mix)
Crust
1 Cup of graham cracker crumbs
1 tbsp of granulated sugar
2 tbsp. of melted butter
Filling
2 pkg Cream cheese softened (room temperature)
1/2 cup granulated sugar
2 eggs (room temperature)
1/2 cup sour cream (room temperature)
1 tsp vanilla extract
2 tbsp. flour
Blueberry filling
1/2 cup berry juice blend
1/3 cup granulated sugar
1/2 lemon juice1/3 cup granulated sugar
1 cup fresh Blueberries (to cook)
1 tbsp. cornstarch
2 tbsp. water
1 1/2 cup fresh Blueberries (to mix)
Step 1
In a medium size sauce pan, combine juice, sugar and lemon juice and bring to a boil.
Step 2
Step 2
Lower to a medium-low heat and add 1 cup of blueberries. Cook for about 10 minutes until the berries start breaking apart.
Step 3
Dissolve cornstarch with 2 tbsp. of water. Pour cornstarch mixture into the juice. Add 1 1/2 cup of blueberries, let it cook for about 10 minutes until it thickens. Remove from the heat and allow to cool completely. Refrigerate until needed.
Step 4
Heat oven at 350' F
Heat oven at 350' F
Step 5
In a small bowl, combine graham crumbs, butter and sugar. Texture should resemble like wet sand.
Step 6
Divide the crust into the bottom of the silicone mold cavities and press firmly with a spoon at the bottom of each cavities. Bake in the oven 10-12 minutes or until the crust becomes golden brown. Let it cool.
Step 7
Reduce oven heat to 325'F
Reduce oven heat to 325'F
Step 8
Using an electric mixer, beat cream cheese and sugar together on medium speed. Reduce to low speed and add eggs one at the time. Add sour cream, vanilla extract and flour. Mix until all is combined.
Step 9
Pour cheesecake mixture into cooled silicone cupcake mold.
Step 10
Bake 20-25 minutes or until the cheesecakes are set. Do not over bake them. If the top starts to crack it's because they are over baked. The middle has to jiggle a little bit. Allow them to cool in the mold. Refrigerate 4 hours or overnight. Top with blueberry filling.
THE THINGS YOU WILL NEED:
KitchenAid mixer: https://amzn.to/2xa8X3Q
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