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.
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.
THE CRUST PREPARATION:
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.
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.
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:
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.
Combine the flour, vanilla, egg, lemon juice, and lemon zest. To blend ingredients smoothly, beat at modest, equal rates.
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.
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:
After the cheesecakes have chilled for two hours, heat the blueberry jam in a microwave-safe bowl for 10 to 15 seconds.
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.
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.