Mini Blueberry Cheesecakes

By Ckelley116

Carla Hall, Cooking Light

JANUARY 2014

Ingredients

• 1/2 cup slivered almonds, finely ground
• 1/2 cup graham cracker crumbs (about 3 cookie sheets)
• 1 tablespoon sugar
• Dash of salt
• 2 tablespoons unsalted butter, melted
• 1/2 cup sugar
• 2 teaspoons cornstarch
• 2 teaspoons vanilla extract
• Dash of salt
• 14 ounces 1/3-less-fat cream cheese, softened
• 2 large eggs
• 3 tablespoons sour cream
• 48 blueberries
• 2 cups blueberries
• 2 tablespoons sugar
• 1 tablespoon grated lemon rind
• 3 tablespoons fresh lemon juice

Details

Servings 24
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°.

2. To prepare crust, combine first 4 ingredients in a bowl, stirring with a whisk. Add butter, and toss until well combined. Place 48 paper mini muffin cup liners in mini muffin cups. Spoon 1 rounded teaspoon crust mixture into each. Lightly press into bottom. Bake at 350° for 5 minutes. Cool completely on wire racks (leave oven on).

3. To prepare filling, place 1/2 cup sugar and next 4 ingredients (through cream cheese) in a medium bowl. Beat with a mixer at medium speed 3 minutes or until well combined. Add eggs, 1 at a time, beating well after each addition. Add sour cream; beat 1 minute or until combined. Scoop about 1 tablespoon filling into each muffin cup. Place 1 blueberry on top of each cheesecake. Bake at 350° for 12 minutes or until set. Cool cheesecakes completely on a wire rack. Chill for at least 2 hours.

4. To prepare jam, combine 2 cups blue­berries and remaining ingredients in a small saucepan. Bring to a boil. Mash mixture with a potato masher. Simmer 12 minutes or until thick and syrupy. Cool to room temperature. Top each cheesecake with about 2 teaspoons jam.