Sunday, August 22, 2010

mini cheesecake recipe

I like these individual size cheesecakes a lot. They look pretty when presented, are quick and easy to make, and each recipe only makes 6 mini cheesecakes so even if you have left overs, you can store them as individual servings.

Crust:
1/4 cup melted butter
1/2 cup graham cracker or oreo crumbs

Filling:
1 pkg (8 oz) cream cheese softened
1/4 cup sugar
1 egg
1 tsp vanilla

Instructions:
1. Preheat oven to 325°F
2. Mix crumbs and melted butter; press onto bottom of 6 muffin pan lined with muffin cups. Or you can cut strips of parchment and have it hang over the muffin cups so you can use them like handles to remove the cheesecakes.
3. Beat cream cheese, sugar and vanilla until well blended. Add egg just until blended. Spoon over crust.
4. Reduce heat to 300°F. Bake 20 min. or until center is almost set. Turn off the oven and leave it in for another 20 min. Cool at room temperature for 20 minutes. Refrigerate at least 2 hours or overnight.
5. Serve with blueberry sauce or fresh fruits.

Blueberry sauce topping:
1 cup blueberries (fresh or frozen)
1/4 cup sugar
1 tablespoon fresh lemon juice
pinch salt
1/2 teaspoon vanilla extract

In a small saucepan, bring blueberries, sugar, lemon juice and salt to a boil for 1 minute. Add vanilla. Serve hot or chilled.

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