Tuesday, August 5, 2008

Cheesecake Love Part 3: Bite-sized Blueberry Cheesecakes


Every time I make cheesecakes, they always disappear before the end of the day. I always end up rummaging through the fridge at midnight wishing I'd made more. Well, one day as I was window shopping at Amazon, I happen to come across this wonderful new product to solve my dilemma...the Norpro mini cheesecake pan. With its non-stick finish and removable bottom, this pan is a dream.

Not only does this extend the life of a batch of cheesecake, this is also a great way to serve this dessert at parties or picnics. And the baking time is dramatically shorter so it makes my job so much easier. And who doesn't want that, right?

Miniature New York Cheesecakes with Blueberry Topping

Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons refined sugar
1/2 teaspoon cinnamon powder
1/3 cup melted butter

1. Stir all ingredients together in a bowl.
2. Press crust onto bottom and sides of mini cheesecake pan. (I use the end of a mini rolling pin to press the crumbs onto the pan.)
3. Chill until needed.


Filling:

1- 225 gram bar cream cheese
1/2 cup refined sugar
2 medium-sized eggs
1 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract

Topping:

1 cup blueberry pie filling

1. To prepare filling, beat together cream cheese and refined sugar until smooth.
2. Add eggs one at a time.
3. Stir in flour, sour cream, lemon zest and vanilla extract.
4. Pour filling over prepared crust.
5. Bake at 325°F for 15 minutes.
8. Cool thoroughly. Remove cheesecakes from pan then chill overnight
9. Before serving, top each cheesecake with a teaspoon of blueberry pie filling.

Makes about 18 pieces miniature cheesecakes.

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