Individual Blueberry Cheesecake with Meyer Lemon Sauce

Posted November 9th, 2012 in Desserts, Recipe

Makes 10 individual cheesecakes

Ingredients:

Crust:

2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted

Filling:

2 (8 oz.) pkg. cream cheese, softened
2 Tbsp. lemon juice
½  cup sugar
1/2 cup heavy cream                                                                                                                                         Dash of salt
1 tsp. vanilla
3 eggs

1 can Oregon Fruit Blueberries well drained and tossed with 1 Tbs flour

Meyer Lemon Sauce

2 Tbs butter
1/4 cup sugar
1/4 cup water
Juice 1 Meyer lemon

Combine all ingredients in a small saucepan. Cook over medium heat, whisking constantly, until mixture boils. Skim off butter solids, if desired.

 

Directions:

1. Combine graham cracker crumbs and butter, press into buttered large muffin tins that have been sprayed with baking spray

2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, sugar, milk, salt and vanilla.

3. Add eggs, 1 at a time, mixing well after each addition.

4. Fold in the drained blueberries very gently

5. Ladle filling into crust each muffin cup.

6. Bake at 325 degrees F for 20 to 25 minutes or until set.

 

Chill completely and then freeze for 30 minutes. Pop out of the muffin tins and turn right side up

 

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