Thursday, May 23, 2013

Blueberry and Lemon Baby Cheesecakes

Baby Cheesecakes
12 muffin cup liners (I used Reynolds Foil Baking Cups)
12 vanilla wafer cookies
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
finely grated zest of 1 lemon (optional)

Preheat oven to 350 degrees Fahrenheit.
Place muffin cup liners in muffin pan(s).  Place 1 vanilla wafer in each muffin cup liner.
Combine eggs, cheese, sugar, and vanilla. Mix thoroughly with a mixer. Pour over vanilla wafers in muffin papers.  Bake at 350 degrees for 20 minutes. Don't be alarmed if the cheesecakes come out of the oven rather puffy. They settle as they cool and create a perfect little cup which can be filled later.  Top with cooled blueberry sauce (or cherry pie filling or jams).  Since I was transporting these to work, I brought the sauce in a separate container and topped each cheesecake just prior to serving.

Blueberry and Lemon Sauce
1/2 cups granulated sugar
3 teaspoons corn starch
dash of salt
1/2 cup water
1 pint (2 cups) blueberries (fresh or frozen)
finely grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice

Combine sugar, cornstarch, and salt in a medium sized pot.  Stir in blueberries and water.  Bring to a boil.  Simmer, stirring occasionally, until clear and thickened (about 4 to 5 minutes).  Remove from heat and add lemon juice and zest.  This is not a thick sauce, but thickened slightly when cool.  It's great over waffles, ice cream, and baby cheesecakes. This recipe probably makes enough sauce for a double recipe of baby cheese cakes.  The leftovers can be stored in the refrigerator and reheated (if desired).

The cheesecake recipe comes from a friend, Cindi. She brought these cheesecakes (topped with canned cherry pie filling) to a potluck I attended over 15 years ago. Adding lemon zest to the batter was my only alteration. 

The blueberry sauce recipe is another recipe I've had for years but never made at home. Why did I wait so long... it's so easy, good, and delicious!  When growing up in Oregon, we sometimes went to u-pick berry farms not too far from our home. We would bring home the berries and my mom would make awesome strawberry freezer jam and freeze baggies of blueberries for weekend breakfasts.  The blueberry sauce is one of several blueberry recipes my my mom got one day at a blueberry farm.  This sauce is amazing over pancakes and waffles. As for me, my all time favorite is a waffle topped with chunky peanut butter and hot blueberry sauce.  You have got to try that!

Note:  I made these recipes before but never took photos.  Posting this for the 2nd time.

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