Mini Cheesecake with buleberry Sauce Makes 18 standard muffin size cups
vanilla wafer in each of 18 muffin
12 oz (340g) cream cheese, softened ¾ cup (150g) Granulated sugar 1 tsp vanilla extract ½ tsp finely grated lemon zest ⅛ tsp salt 2 large eggs 1 large egg yolk ½ cup (121g) sour cream
TOPPING: 2 1/2 cups fresh blueberries 1 tablespoon cornstarch 1 1/2 teaspoons lemon juice 1/8 cup water 1/4 cup sugar (start by adding half of the sugar, add remaining to taste)
1. Place a vanilla wafer in each of 18 muffin cups in a muffin tin.
2. In the bowl of an electric mixer, using the paddle attachment (I use hand mixer), beat the cream cheese at low speed until creamy and smooth, about 2 minutes. Gradually add the sugar and beat until well blended, about 1 minute. Blend in the vanilla extract, lemon zest, and salt.
3. Add the eggs and yolk one at a time, scraping down the sides of the bowl as necessary and mixing until well blended. Add the sour cream and mix until combined. Remove the bowl from the mixer stand and stir the filling a few times by hand to make sure it is smooth and well blended.
4. Ladle the filling into the muffin cups, filling them to the top. Bake the cheesecake cups for 20 to 25 minutes, until the tops begin to crack and the centers are set. Set the pan on a wire rack and cool completely (the cheesecake cups will sink slightly in the center as they are cool).
1. Check blueberries for moldy, soft or blemished berries and discard any that are bad. Gently rinse with cold water and allow them to drain well. Place blueberries in a saucepan. 2. In a small bowl, mix the cornstarch, lemon juice and water together and stir until all the cornstarch is dissolved. Add this mixture to the blueberries in the saucepan. 3. Place over medium heat and cook until sauce thickens and is translucent. At the end of the cooking time, add half of the sugar. 4. Taste the sauce, and if desired, add the rest of the sugar. Cook until sugar is dissolved. 5. Allow topping to cool and then serve over the cheesecake.