HOW TO MAKE MINI WHITE CHOCOLATE BLUEBERRY CHEESECAKE
The idea of making a full-sized cheesecake may be a little intimidating, but making individual cheesecakes is ridiculously simple. The preparation of these little cheesecakes takes very little time, there is no need to bake them in a water bath, and there is a covering of blueberry jam that may hide any mistakes that may have been made.
These little blueberry cheesecakes begin with a crust made of graham crackers, are then filled with a cheesecake flavored with lemon, and are finished off with a topping of blueberry jam and fresh blueberries.
YOU’LL NEED:
THESE ARE THE INGREDIENTS NEEDED FOR THE CRUST:4 sheets.Of graham crackers.
1 Tbsp.Of white granulated sugar.
2 Tbsp.Of unsalted butter – melted.
TO MAKE THE CHEESECAKE FILLING, I USED:
225 grams.Of cream cheese – softened to room temp.
100 grams.Of white granulated sugar.
1/2 Tbsp.Of white all-purpose flour.
1/2 Tsp.Of vanilla extract.
1 large egg.
1/2 Tbsp.Of lemon zest.
2 Tbsp.Of lemon juice.
FOR THE TOPPING, YOU’LL NEED:
6 Tbsp.Of blueberry jam.
1/2 Pint.Of fresh blueberries.
DIRECTIONS:
THE CRUST PREPARATION:
Step 1
Make sure your oven is at least halfway up to temperature (at least 350 degrees F). In a standard muffin tray, place 9 paper liners, then fill 5 of the remaining empty wells with water.
Step 2
Make sure there are no huge bits of graham cracker left after processing them into crumbs in a food processor. Combine the sugar and melted butter and mix well. Prepare a graham cracker crust and press it onto the bottom of each muffin cup.
Step 3
You may use the back of a tablespoon measuring spoon or a milk cap to firmly press down the crusts and then put them aside.
THE FILLING PREPARATION:
Step 1
Mix the 8-ounce container of cream cheese and the white sugar in a medium bowl until smooth. Reduce the speed and keep beating until the mixture is smooth and creamy.
Step 2
Combine the flour, vanilla, egg, lemon juice, and lemon zest. To blend ingredients smoothly, beat at modest, equal rates.
Step 3
Scoop the cheesecake filling into the 9 cups and bake for 23-27 minutes. You should still expect some wiggling in the middle, but the edges should be stable.
Step 4
Take out of the oven and allow cool for 30 minutes before moving to the fridge where it should stay for at least 2 hours. There will be some depression in the centers.
THE TOPPING PREPARATION:
Step 1
After the cheesecakes have chilled for two hours, heat the blueberry jam in a microwave-safe bowl for 10 to 15 seconds.
Step 2
Spread half a spoonful of jam over the top of each cheesecake. Sprinkle a handful of fresh blueberries on top of the cheesecake right away; 4-6 berries should do it, depending on their size.
Step 3
In the same microwavable dish, heat the remaining 1.5 tablespoons of jam for 10 to 15 seconds. Brush the jam onto the tops of the fresh blueberries using a pastry brush. Optional: dust with powdered sugar.
