Mini Blueberry CheesecakeBy Maya Moscovich on May 17th, 2013 Posted in Cakes and Cookies
I’m not sure why but I always though that cheesecakes are complicated and that’s why I tried avoiding them, although I just love cheesecakes, I mean, who doesn’t?
So I decided to take advantage of the fact that these past few days were a Jewish holiday that focuses on eating dairy (“Shavuot”) and dived in, into cheese that is.
As usual, I made up my mind to use whatever I had in my fridge or freezer and luckily, I had blueberries. Now, when it comes to blueberries I admit, I’m like a child, I just love coloring food with them, wondering how purple my food would turn out. So I added the blueberries to the cheese and played around with the ingredients. The result was a great cheesecake with a nice crisp bottom and cheesy soft top. Of course I also made it in mini cheesecake form using my silicon muffin pan because well…I just don’t seen to have enough space in my fridge to store a whole cake. And to be honest, mini cheesecakes look so much better and are consumed so much faster.
- 250gr Cream Cheese (I used Philadelphia Light)
- ½ cup Sugar
- 2 Eggs
- ½ tsp Vanilla Extract
- ¼ cup Frozen (or Fresh) Blueberries
- 1 tbsp White Sugar
- 100gr (1 cup) Graham Cookies – Diced in food processor
- 50gr Butter – Melted
- Preheat oven to 350F (175C)
- Mix diced cookies with melted butter until crumbs are fully coated with butter
- Grease muffin pan (each cup) with butter
- Divide mix evenly between 12 muffin cups in the muffin pan and tighten mix in each cup (I used the bottom of a glass to push the mix all the way down)
- Beat cream cheese, sugar, eggs and vanilla all together until smooth
- Remove ½ cup from cheese batter and set aside in a small bowl
- In a small saucepan heat up blueberries and sugar over medium heat.
- Stir consistently until the mix thickens (5-7 minutes)
- Once a bit thick (should have a syrup consistency) remove from heat
- Add the fluids only to the ½ cup cheese batter you set aside earlier and mix together until even.
- Divide the blueberries left in the saucepan between the muffin cups. Place 1-2 (or whatever number of blueberries you have per cup) blueberries on each graham cookie layer in the muffin cups; Place in the middle.
- Dividing evenly, pour some of the purple cheese-blueberry batter you made into each muffin cup, on top of the blueberries.
- Gently, pour some of the white cheese batter (dividing evenly) on top of the purple cheese batter.
- Place in preheated oven for 20 minutes or until cake centers are almost set.
- Remove from oven and serve as is or upside down with the crumb layer being on top.
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