Saturday, November 28, 2015

Mini BlueberryLemon Cheesecakes




Serves: 18
Ingredients
  • 1 cup graham cracker crumbs
  • ¾ cup sugar + 2 tablespoons additional
  • 3 tablespoons butter
  • Three 8 oz pkg cream cheese, softened
  • 3 eggs
  • 1 cup heavy whipping cream
  • 2 cups blueberries
  • 1 tablespoon lemon zest
Instructions
  1. Preheat oven to 325°
  2. Combine the graham cracker crumbs, butter & 2 tablespoons of sugar.
  3. Press into 18 paper-lined muffin pan cups. Set aside.
  4. Using a mixer on low speed, beat cream cheese, vanilla and the remainder of the sugar until smooth.
  5. Add eggs 1 at a time. Mix well.
  6. Pour over crust.
  7. Bake for 25-30 minutes until the centers are set.
  8. When completely cools refrigerate for at least 2 hours before serving.
  9. Before serving, beat the heavy whipping cream on high speed until stiff peaks form. Spread onto the cheesecakes. Top with blueberries and lemon zest


Image courtesy of OZphotography at FreeDigitalPhotos.net

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