Oh boy! Mini blueberry cheesecakes….for two!
I might have made this for Valentine’s day, but didn’t post them until..well…later, but it’s still a good recipe to make any time! Here are some other great Valentine recipes to check out for next year: Valentine sugar cookies, red wine-blackberry handpies, and strawberry tall cake!
Yum to all of those! I still haven’t decided on my favorite, but perhaps you have/will?
With this recipe, there is definitely a lot of sugar involved, as well as love, so how can you go wrong? I mean really? Anyone who doesn’t make cheesecake with a smile, truly doesn’t love the dessert, or maybe they just don’t love the process. Either way, this recipe is relatively easy! So have no fear. You will be smiling from start to finish with this one. There are three separate steps though, so be sure to pay attention to the directions!
You will need:
Measuring cups and spoons
Large mixing bowl
Two mini spring form pans
Light colored cookie sheet
8 total sheets of graham crackers (honey or cinnamon!)
3 or 4 Tablespoons of melted butter
1 Tablespoon of sugar
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 brick of Cream cheese (4 oz.)
1 egg yolk
1/4 cup sugar
1 teaspoon lemon juice
1/4 cup of sour cream
1/2 teaspoon of pure vanilla extract
1/3 cup of fresh blueberries
Blueberry sauce (optional)*
1 cup fresh or frozen blueberries
1/8 cup sugar
1/2 Tablespoon lemon juice
1 Tablespoon water
1 teaspoon corn starch
Preheat oven to 300ºF
Make the graham cracker crust first!
- Using your food processor, blend the graham crackers on high until completely pulverized (about 30 seconds).
- Add the 3 Tablespoons of melted butter, the sugar, salt, and nutmeg. Pulse a few more times until the mixture is like wet, dense, sand. If it is not coming together enough, add the last Tablespoon of butter and pulse again. It may depend on the humidity in the air if it becomes sticky enough or not. No kidding!
- Set processor aside.
Next, make the cheesecake.
- Using your bowl and mixer, beat the cream cheese slightly for about 30 seconds. Add in the sugar and sour cream and beat on low until fully blended.
- Add the lemon juice, egg yolk, and vanilla and beat further until silky smooth and fully combined.
- Fold in the blueberries with your wooded spoon.
- Set bowl aside.
- Spray each spring form pan (I used these: 4 inch spring form pan – 3 pack. ) with the cooking spray and spoon the graham cracker mixture into the bottom. You will probably have enough to form the crust up the sides of the pans a bit. Use the bottom of a small measuring cup to press the crust evenly into the pans.
- Spoon the cheesecake mix into each pan until 3/4 way filled. You may have a little leftover. That just means there’s more to lick off the spoon and bowl for you! If you fill them all the way to the top, it WILL spill over. I’m not speaking from experience at all here…(*sarcasm).
- Set the pans on a light colored cookie sheet (to prevent burning and spillage), and insert into oven.
- Bake for 40-50 minutes, or until middle is set. The cakes may rise a bit, but will fall once cooled down. The top will be an ever-so-light golden color.
- Cool cakes in refrigerator for at least 30 minutes. While they are cooling, prepare the blueberry sauce.
- On your stovetop, set your saucepan on low heat.
- Add berries, lemon juice and sugar.
- Add the water to your cornstarch and mix in a separate dish.
- Pour the cornstarch liquid into your sauce pan and stir constantly until mixture has thickened. Continue on medium heat, and let it come to a bubbling boil for 1 minute.
- Reduce heat and let it simmer for 10 minutes.
- Give a good stir, turn off heat and set aside to cool.
- Spoon sauce and fresh blueberries onto completely cooled cheesecakes!
Now invite your honey over to indulge in these delightful confections that you have just concocted. Let them dote over your handiwork and compliment your master skills in the kitchen. You may even be impressed with yourself! So go ahead, give yourself a pat on the back for this one, sit back, relax and relish your fresh, home-made cheesecake!