Mini Blueberry Cheesecakes
These are a great dessert when you don’t have a lot of time. They can be ready in no time. No crust to make- you use vanilla wafers. The recipe just makes 6, so you can make these anytime you get a craving for cheesecake. I made these for lunch with a friend. I had recently made blueberry pie filling and wanted to use some in a dessert. It worked out so well. So here is the recipe for the cheesecakes and the pie filling. Of course, you could use other pie fillings that you prefer. I could see making more and using a few different toppings.
Mini Blueberry Cheesecakes
6 vanilla wafers
1 (8 oz.) cream cheese, softened
1/3 c. sugar
1 t. vanilla
1 egg
1 cup blueberry pie filling- store bought or homemade – recipe follows.
Line 6 muffin tins with paper liners. Place 1 wafer in each. Beat together remaining ingredients for 1 minute with electric mixer. Divide this mixture in the muffin tins, filling each 3/4 full. Bake 25 minutes at 325 degrees. Cool and decorate with fruit topping, if desired. Makes 6. These can be frozen. Serves 2-3.
Blueberry Pie Filling
6 qts. Blueberries fresh or frozen (thawed)
6 c. sugar
2 1/4 c. Clear Gel (modified cornstarch, not regular cornstarch)
7 c. water
1/2 c. lemon juice
Wash and drain berries. If using fresh berries, blanch berries in boiling water for 1 minute- only 2 quarts at a time. Drain and keep berries warm. In large sauce pot combine sugar and Clear Gel. Stir in water and cook on high heat until mixtures bubbles and thickens. It is going to be really thick- don’t panic, just keep stirring so it won’t stick. Add lemon juice and boil 1 minute, stirring constantly. Fold in berries and ladle in hot, clean canning jars immediately. Leave 1/2 -inch headspace and remove any air bubbles with a knife. Wipe rims clean and put on lids. Place jars in boiling water bath and process for 30 minutes. Start timing when water returns to the boil. Turn off heat and let jars sit in the water bath 5-10 minutes before removing to counter to cool. Cool jars on counter on rack or towel, free from drafts. Check seals next day. Remove rings and wipe down jars with a soft, damp cloth before storing. Makes 14 pints or 7 quarts. Note: You can easily cut this recipe in half. If you only want to make 1 quart the ingredient list follows.
For 1 quart
3 ½ c. blueberries
¾ c. sugar
¼ c. plus 1 T. clear gel*
1 c. cold water
3 ½ t. lemon juice
Note: If you are not canning the pie filling you can use regular cornstarch instead of clear gel. Store in fridge. Use within a week or freeze.
Source NCHFP
Blueberry Lime Cheesecake
This recipe combines limes and blueberries for a cheesecake that is perfect for summer. The citrus pairs well with the berries. I had made this cheesecake before, with the blueberry puree swirled into it, but without the lime. I have often used lemons and blueberries together, but not limes so much.
I had a few extra limes in the fridge that I had picked up at a local market, so I decided to try them out in this cheesecake. I thought the limes would be a nice addition this time.
I must say, I really like the flavor the lime zest and juice adds to this dessert. Adds a nice zippy flavor. Leftovers can be frozen. But let’s be honest, there aren’t going to be any leftovers!!!
Blueberry Lime Cheesecake
Blueberry Puree
1 ½ c. blueberries
¼ c. sugar
2 t. cornstarch
1T. fresh lime juice
Crust
1c. graham cracker crumbs
2 T. sugar
2 T. melted butter
Filling
3 (8oz.) packages cream cheese, softened
1 c. sugar
8 oz. sour cream
Zest from 2 limes
Juice from 1 lime
2 t. vanilla
4 eggs, at room temperature
2 T. flour
For puree, combine berries, sugar and cornstarch in saucepan and bring to a boil. Cook 5 minutes, stirring constantly. Puree in blender with lime juice and cool completely. For crust, combine crumbs, sugar and butter and set aside. Preheat oven to 350-degrees. Press crumb mixture firmly into bottom of 9 or 10-inch springform pan and bake 10 minutes. For filling, beat cream cheese until fluffy and beat in sugar until smooth. Beat in sour cream and vanilla, zest and lime juice. Beat in eggs, one at a time. Stir in flour and pour batter into springform pan. Drizzle blueberry puree over batter and use a knife to swirl it around. Place a roasting pan on lower rack of oven and fill with one inch of boiling water. Place springform pan on upper oven rack. Bake 1¼ hour or until just set. Turn oven off and let cake stand in oven 1 hour more. Remove pan from oven. Cool down and refrigerate overnight. Remove pan side before serving. Serves 12.
