recipe 4
blueberry LEMON cheesecakes
Kate Hammell
- Ingredients
- For the blueberry swirl: 1 cup (140 g) fresh blueberries 1 tbsp (13 g) granulated sugar 1 tsp fresh lemon juice 1 tsp cornstarch 2 tsp water For the graham cracker crust: 1 cup (120 g) graham cracker crumbs (about 8 full-sheets) 3 tbsp (40 g) granulated sugar 3 and 1/2 tbsp (50 g ) butter, melted For the lemon cheesecake filling: 16 oz cream cheese softened to room temperature 1/2 cup (100 g) granulated sugar 1/4 cup (60 ml) fresh lemon juice Zest of 1 lemon 1 tsp pure vanilla extract 2 large eggs room temperature Instructions To make the blueberry swirl: 1. Combine the blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries begin to soften and release their juices, mashing the berries as it cools.
- 2. Once the mixture begins to bubble, whisk together the water and cornstarch then add it to the saucepan. Allow to cook for another 1-2 minutes, continuing to mash the berries and stirring, until the mixture has thickened.
- 3. Once the mixture has thickened, remove from the heat. Place a fine-mesh strainer over a heat-safe bowl, and carefully strain the blueberry mixture through it. Discard any solids from the strainer and set aside the blueberry sauce to cool.
- To make the graham cracker crust:
- 1. Preheat oven to 325 degrees F. Line two standard 12-count muffin pans (or one standard 24-count muffin pan) with 14 cupcake liners and set aside.
- 2. Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl and stir until well combined.
- 3. Evenly distribute the mixture between atll 14 cavities of the muffin pans, making sure to press each one down firmly into an even layer. Bake at 325 degrees F for 5 minutes, remove from the oven and set aside to col. Keep oven temperature at 325 degrees F.
- To make the lemon cheesecake filling:
- 1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese and sugar until smooth.
- 2. Add the lemon juice, lemon zest, and vanilla extract and mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the eggs one at a time and mix on low speed until just combined.
- 3. Evenly distribute the cheesecake filling between all 14 cavities of the muffin pans. Then, evenly distribute the blueberry swirl mixture on top (abut 1 tsp or so per cheesecake) and swirl with a toothpick or knife.
- 4. Bake at 325 degrees F for 17-20 minutes or until the tops of the cheesecakes are set (bake in separate batches if using two muffin pans).
- 5. Remove from the oven and allow to cool at room temperature for at least 1 hour.
- 6. Once cooled, remove the cheesecake from the muffin pan, place them in an airtight container, and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled, serve and enjoy!