Recipe by: Lisa Prince
Mini Blueberry Cheesecakes
Garnish each cheesecake with a fresh blueberry and a curl of lemon. You could also dust them with confectionary sugar. The lemon and blueberry together are a delicious complement to one another.
Servings: 24
Cook Time: Prep Time: 20 minutes; Total Time: 5 hour
Meal Type: Dessert
NC Ingredients: Blueberries, Eggs
Ingredients
Directions
PREHEAT oven to 325°F.
Mix crumbs, 3 Tbsp. of the sugar and the butter. Press firmly into bottom of 24 mini-muffin cups with liners. Bake 5-7 min.
BEAT cream cheese, remaining 1-cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream and lemon zest; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended.
Puree the blueberries in a blender or food processor. Add to your cream cheese mixture and blend gently. Pour mixture into each crust.
BAKE 35 min. or until center is almost set; cool.
Cover and refrigerate at least 4 hours before serving. Store any leftover cheesecake in the refrigerator.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.