Good Eats and Sweet Treats from My Small Boston Kitchen

Mini Blueberry Cheesecakes

There are about a million and one reasons why summer is wonderful, but for me, lately, it’s been the plentiful fresh fruits and veggies. I was able to expand my own personal garden this year, so we grew two types of beans, three kinds of tomatoes, three different peppers, rhubarb, eggplant, tomatillos, husk tomatoes, several variety of dahlia, and loads of different herbs. Considering I live in an urban area, and work downtown in a major city, it’s pretty amazing to come home to a yard full of fresh produce.

But for the many types of produce I still don’t grow on my own, I love to go picking. So far this summer I’ve been strawberry picking (on the very last day of the season – definitely not advisable!) and most recently, blueberry picking! The latter was a much more fruitful experience, and we came home with loads of fresh, sweet, juicy berries.

Mini Blueberry Cheesecakes - Sweetly Serendipity

Blueberries are great because they’re so versatile, and they turn into a richer, more beautiful, and more flavorful version of themselves when baked into any number of confections. Personally I love them baked into cakes and quick breads most, but this year I decided to try them in cheesecake, and the outcome was wonderful!

Mini Blueberry Cheesecakes - Sweetly Serendipity

These little cheesecakes came about after signing on to participate in a Bruegger’s Bagels campaign, testing out seasonal menu items. As soon as I discovered their Whipped Greek Yogurt Blueberry Cream Cheese, I knew that’s what I would choose. The cream cheese is whipped, so I was a little unsure if it would stand up to being used in a cheesecake, but I made sure to measure by weight and it turned out perfectly.

Mini Blueberry Cheesecakes - Sweetly Serendipity

These cheesecakes are super tender, which I think is definitely in part due to the whipped cream cheese, but I really loved the texture. The cheesecakes are pillowy and delicate, but loaded with flavor. The fresh blueberries serve to bring out even more of the blueberry flavor, and the buttery graham cracker crust brings it all together.

Mini Blueberry Cheesecakes - Sweetly Serendipity

While this recipe makes 24 individual cheesecakes, I don’t necessarily think that a single cheesecake is one serving… at least it wasn’t for me 🙂 I’d challenge you to eat less than two in a sitting — betcha can’t!

Mini Blueberry Cheesecakes - Sweetly Serendipity

 

Mini Blueberry Cheesecakes

Yield: 24 mini cheesecakes

Ingredients

  • 1 ¼ cups graham cracker crumbs (blend graham crackers into crumbs in a food processor)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 16 ounces Bruegger’s Plain cream cheese, softened
  • 8 ounces Bruegger’s Whipped Greek Yogurt Blueberry Cream Cheese, softened
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 3 large eggs
  • 8 ounces sour cream
  • 1 ½ teaspoons vanilla extract
  • 2 cups blueberries, washed and any stems removed

Directions

  1. Preheat your oven to 325 degrees F. Spray 24 muffin tin cavities with nonstick cooking spray and set aside.
  2. 1.) In a medium bowl, add the graham cracker crumbs, melted butter, and sugar, and mix to combine. Portion a scant tablespoon of crumb mixture into each muffin tin cavity, and press down evenly with a spoon to create a thin crust. Repeat with remaining crumbs, then bake prepared crusts in your preheated oven for 5 minutes. Remove and let cool while you make the filling.
  3. 2.) In a large bowl with an electric mixer, or the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese, blueberry cream cheese, 1 cup sugar, flour, and salt, and beat until thoroughly combined. Do not overmix.
  4. 3.) Add the eggs one at a time, beating after each addition. Add the sour cream and vanilla extract, and continue beating until combined. Gently stir in the blueberries with a rubber spatula, and then with a medium-sized cookie scoop, portion the batter over your cooled crusts. Don’t be afraid to fill the cavities completely — the cheesecakes will puff up during baking, but will sink a bit once they’ve had a chance to cool.
  5. 4.) Bake cheesecakes at 325 degrees F for about about 20 minutes. The cheesecakes are done when the tops look set, and they jiggle slightly in the middle. Remove them from the oven, and let them sit in their pans until completely cool. Once cool, refrigerate until ready to serve.
  6. 5.) To serve, garnish with fresh blueberries (or any other berries you have on hand). A dollop of fresh whipped cream would also be delightful!
http://www.sweetlyserendipity.com/dessert/cakes-and-cupcakes/mini-blueberry-cheesecakes/




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