Got To Be NC
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

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Ingredients

1
cup Graham Cracker Crumbs
1
cup plus 3 Tbsp. sugar, divided
3
Tbsp. butter or margarine, melted
4
pkg. (8 oz. each) Cream Cheese, softened
1
tsp. vanilla
1
cup Sour Cream
4
eggs
1
lemon – peel grated
2
cups fresh North Carolina blueberries

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.