MINI WHITE CHOCOLATE BLUEBERRY CHEESECAKE

 

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.

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