Monday, July 30, 2012

Mini Blueberry Cheesecake

  • 2 cups crushed graham crackers
  • 1 stick butter, melted
  • 3 tablespoon white sugar
  • 2 bars of 8oz cream cheese, room temperature
  • 1 cup white sugar
  • 2 large eggs
  • 1 cup heavy cream
  • 2 teaspoon vanilla
  • 1/2 teaspoon fine salt
  • 1 (21-oz) can of blueberry pie filling/topping

  1. Preheat oven to 175°C and line 3/4 oz mini muffin tins with paper cups.
  2. To make crust, combine until evenly blended the graham cracker crumbs, sugar, and melted butter in a bowl.
  3. Press around half a tablespoon of crumbs onto the bottoms of the muffin cups. Set aside.
    To make the cheesecake, with the lowest speed setting, beat cream cheese until smooth and fluffy.
  4. Gradually add sugar and salt while beating, scraping the sides of the bowl often.
  5. Add the eggs one at a time, mixing until incorporated.
  6. Add the vanilla extract and heavy cream and mix well.
  7. Let the cheesecake batter rest for around 10 minutes to remove most of the air bubbles that were formed during the mixing process.
  8. Scoop cheesecake batter into prepared crusts and bake for about 20-25 minutes, or until firm but the centers of the cheesecakes still a bit jiggly.
  9. Remove from the oven and let cool then refrigerate (a few hours or even overnight).
  10. Serve with chilled blueberries (with sauce) on top.

Note: Makes 72 cakes

Original Recipe: talentadongchef.wordpress Related Posts Plugin for WordPress, Blogger...


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