Maximum Living Blueberry Cheesecake
If one isn’t enough don’t worry, there will be eleven more! Be careful though as they will be gone before you know it, and you don’t want it all to be blamed on you!
- 1 cup graham crackers crumbs
- 3 tablespoons butter melted butter
- 2 tablespoons granulated sugar
- 1 cup cream cheese
- ¼ cup caster sugar (super-fine sugar)*
- 1 large egg,
- ¼ cup heavy cream
- 4 tsp lemon juice
- 1/2 tsp vanilla extract
- fresh blueberries, for garnish
- 12 count mini cheesecake pan
- Paper towels
- Stick of butter
*If you can't find caster or super-fine sugar, you can make your own substitute using regular granulated sugar in a blender/food processor/coffee bean grinder
- Preheat oven to 335F
- Dip a paper towel into soft stick of butter and lightly grease your cheesecake pan holes
- Put graham cracker crumbs into a food processor and pulse to fine. Add melted butter and granulated sugar, process a few seconds until well combined.
- Spoon about 1 ½ tablespoons of graham cracker mixture into each greased hole of the cheesecake pan. Use the back of a spoon, or your finger tip to press lightly and level the surface. Set aside. If you have extra, divide the remaining evenly and repeat process.
- Use an electric mixer to beat cream cheese and sugar until smooth. Add egg and mix well, next add heavy cream, lemon juice and vanilla extract. Beat until well combined and smooth. Spoon the cream cheese mixture over each graham cracker base. Bake in preheated oven, for about 20 minutes.
- Remove the cheesecake pan from the oven. Let it cool on a wire rack. Carefully remove the cheesecakes and take disc off of the bottom of the cheesecakes using a butter knife, if your pan comes with individual discs. Store in an air-tight container and chill in fridge until completely set. Or you can cover on a plate with plastic wrap.
Blueberry Coulis Ingredients
- ¼ cup blueberries
- 5 tsp caster sugar
- 2 tsp lemon juice
- 2 tsp corn starch
- 1 tbsp. water
Blueberry Coulis Directions
- In a small sauce pan, cook the blueberries, sugar and lemon juice over medium-low heat, until the blueberries start to turn soft and break down. Combine corn flour and water in a measuring cup and mix well. Pour over the blueberries little by little as you continually stir, remove from heat and let it cool down once you get your desired consistency.
- Put in fridge and let chill
- Once you’re ready to serve, put cheesecakes on individual plates then drizzle coulis over cheesecakes, then add a few fresh blueberries and an optional sprig of mint for garnish.
You Can Do It!