Blueberry Swirl Cheesecakes

By á-3145

This recipe can easily be doubled if you want to make more than two cheesecakes at a time.

Nutrition Information
Per serving: 415 cal; 24g total fat (13g sat); 156mg chol; 150mg sodium; 47g carb; 1g fiber; 4g protein

Ingredients

• FOR THE CRUST, PROCESS:
• 8 vanilla wafers
• 1 tsp. sugar
• 1 ⁄8 tsp. ground cinnamon
• 1 Tbsp. unsalted butter, melted
• FOR THE SAUCE, SIMMER:
• 1 ⁄3 cup fresh blueberries
• 1 Tbsp. water
• 1 Tbsp. sugar
• 1 ⁄2 tsp. cornstarch
• 1 tsp. fresh lemon juice
• FOR THE FILLING, BEAT:
• 2 oz. cream cheese, softened
• 3 Tbsp. sugar
• 3 Tbsp. sour cream
• 1 tsp. cornstarch
• 1 ⁄4 tsp. vanilla extract
• 1 egg yolk
• Whipped cream

Details

Servings 2
Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat oven to 360°. Coat two cups of a muffin pan with nonstick spray.
For the crust, process wafers, 1 tsp. sugar, and cinnamon in a food processor until fine. Drizzle in butter and process until combined. Divide crumbs between two muffin cups; press into bottoms and up sides. Bake crusts 5 minutes.
For the sauce, simmer blueberries, water, 1 Tbsp. sugar, and ½ tsp. cornstarch in a small saucepan over medium-high heat until thick, about 3 minutes. Stir in lemon juice, then purée sauce in a food processor.
For the filling, beat cream cheese and 3 Tbsp. sugar with a hand mixer until smooth. Add sour cream, 1 tsp. cornstarch, and vanilla; beat until smooth. On low speed, beat in yolk. Pour filling on top of crusts.
Drizzle 1 tsp. sauce over each cheesecake; gently swirl with a toothpick to marbleize.
Bake cheesecakes until edges are set but centers are still jiggly, 15–20 minutes. Turn oven off, leaving cheesecakes in oven with door closed, 5 minutes; remove from oven and chill.
Serve cheesecakes with remaining sauce and whipped cream.