Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Unsalted butter

  2. 1/4 cup 36g / 1 1/3oz Graham cracker crumbs

  3. 3/4 cup 177ml Cream cheese - softened

  4. 1/4 cup 49g / 1.7oz Plus 2 tablespoons sugar

  5. 1/4 teaspoon 1 1/3ml Vanilla

  6. 1/4 teaspoon 1 1/3ml Almond extract

  7. 1 teaspoon 5ml Egg (large)

  8. 1 cup 237ml Blueberries - picked over

  9. 1/3 cup 78ml Water

  10. 2 teaspoons 10ml Cornstarch dissolved in

  11. 1 tablespoon water Fresh lemon juice to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350F and set rack to middle position. In a small saucepan melt the butter over moderately high heat, stir in the crumbs, and divide the mixture among four paper lined 1/2 cup muffin tins, patting the mixture to form a crust. Bake the crusts for 5 minutes and let them cool on a rack for 5 minutes. In a bowl with an electric mixture beat together the cream cheese, 1/4 cup of the sugar, vanilla, almond extract and a pinch of salt until the mixture is combined well, beat in the egg, beating until the batter is combined well, and divide the batter among the tins. (The batter will fill the tins.) Bake cakes for 20 minutes, or until they are set, and let them cool on a rack for 10 minutes. While cheesecakes are baking, in a small heavy saucepan combine blueberries with the remaining sugar, and water, bring the mixture to a boil and simmer it, stirring occasionally for 3 minutes. Stir in the cornstarch mixture add it to the blueberries with the lemon juice, and simmer the mixture, stirring for 2 minutes. Discard the paper liners, invert the cheesecakes onto plates, and spoon the sauce around them.


Send feedback