Mini Blueberry Cheesecakes

I need a job at Cooking Light…:))   I made these yummy little small cheesecakes and that blueberry sauce was perfect.  This recipe comes from former Top Chef contestant Carla Hall and I found it tucked away in my Jan/Feb 2014 issue of Cooking Light.  I can’t find the link on their website for this recipe so I will have to just copy it from the Magazine.

 

blueberry cheesecake

mini cheesecakes2

mini cheesecakes

Almonds in the crust

mini cheesecake4

Blueberry sauce in the making with Lemon Zest :))

Crust:

1/2 Slivered Almonds- crushed or ground

1/2 Cup Graham cracker crumbs (3 cookie sheets)

1 Tablespoon Sugar

Dash of Salt

2 Tablespoons unsalted Butter Melted

Filling:

1/2 Cup of Sugar

2 Teaspoons of cornstarch

2 teaspoons of vanilla extract

dash of salt

14 oz 1/3 less fat cream cheese

2 large eggs

3 tablespoons sour cream

48 blueberries

Jam:

2 Cups Blueberries

2 Tablespoons of sugar

1 Tablespoon of Lemon Rind

3 Tablespoon fresh  lemon juice

Preheat oven to 350

To prepare crust, combine first 4 ingredients in a bowl, stirring with a whisk.  Add butter, and toss until well combined. Place 48 papper mini muffin cup liners in mini muffin cups, Spoon 1 rounded teaspoon crust mixture into each.  Lightly press into bottom. Bake at 350′ for 5 minutes.  Cool completely on rack.

To prepare Filling, place 1/2 cup of sugar and next 4 ingredients (through cream cheese) in a medium bowl. Beat with mixer for 3 mins. Add eggs, 1 at a time, betting well after each addition. Add Sour Cream; beat 1 minute. Scoop about 1 Tablespoon filling into each cup.  Place 1 blueberry on top.  Bake 350′ for 12 minutes.  (I used cupcake pans so I baked for 20 minutes.) Cook completely and Refrigerate for 2 hours before serving.

To prepare Jam:

Combine 2 Cups blueberries and remaining ingredients in a small saucepan. Bring to a boil and mash.  simmer 12 minutes or until thick syrupy.  Cool to room temp. Top on each.

Calories: 113

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