Mini Lemon Blueberry Cheesecakes

Ingredients: Makes 16-18 Mini Cheesecakes 

For the Cheesecake:

* 3 x 8oz packages of Cream Cheese at room temperature 

* 1cup Granulated Sugar

* 3 Eggs 

* 1tsp Vanilla Extract

* Zest of 2 Lemons, minced very finely 

* 1cup Whipping Cream 

*  Blueberry Compote (except for 4tbsp set aside)

For the Blueberry Compote:

* 1 + 1/2cups Fresh Blueberries 

* 1/3cup Granulated Sugar 

* 1tbsp Cornstarch 

* 2tbsp Water

For the Crust:

* 1 + 1/3cup Graham Cracker Crumbs 

* 3tbsp Granulated Sugar 

* 1/3cup Unsalted Butter, melted 

For the Whipped Topping:

* 1cup Whipping Cream 

* 3-4tbsp Confectioners Sugar 

* 1tsp Vanilla Extract 

* 4tbsp Blueberry Compote strained through a sieve 

For Garnish:

* 1/2cup Blueberries 

* Zest of 1 Lemon  

Directions:

1. Prepare the blueberry compote at least 2 hours ahead and leave to cool. To make the compote, combine the blueberries and sugar in a medium size pan and simmer on low-medium heat. Combine the cornstarch and water in a glass and mix well. Once simmered for about 8-10 minutes, add in the cornstarch mixture to the blueberries and simmer for another minute mixing well. Mixture will thicken. Take off heat and leave to cool. 

2. Preheat oven to 325degrees F. Line 2 (12 cup) muffin pans with muffin liners (16-18 muffin liners). Place the muffin trays on two baking sheets.  

3. To make the graham crumb crust, combine the graham cracker crumbs, sugar and melted butter in a bowl, and using a fork, mix well. Place about two spoons of the crumb mixture in each muffin liner, and press down with the back of the spoon. Set aside. 

4. To make the cheesecake mixture, beat the cream cheese and sugar in the bowl of a stand mixture (with paddle attachment), until creamy and smooth (beat on medium -low). Then add in the eggs one at a time, beating just until combined after each addition. 

5. Add in vanilla and rind from lemons next, and beat until just mixed. Scrape bottom and sides using a rubber spatula, to ensure the mixture is well combined. Next add in the whipping cream and beat just to combine. Scrape sides and bottom, and the beat on medium high for 30 seconds until fluffy and smooth. 

  

6. Pour the mixture over the crust in each muffin liner, taking care to fill it just (almost) up to the top of the liner. Do not overfill. Using a teaspoon, spoon some of the blueberry compote into each muffin cup, in the very middle. Do not mix the compote with the cheesecake mixture; just drop the compote into the mixture and it will mix as it bakes.

 

7. Place the baking trays with the muffin pans on them in the oven and pour some boiling water on to each baking tray (about 1/4 - 1/2 inch of water if the tray holds it) - taking care not pour any water in the muffin pans. This is a water bath - the muffin pans will sit in the water bath as they bake the cheesecakes. Bake at 325degrees F, for 25 - 30 minutes. Do not open oven until the baking is done. You will need to check its progress through the glass in the door - the cake is done when the sides seems firm, and the middle has a slight wiggle. You may need lesser time (anywhere between 20-28 minutes) based on your oven. 

8. Once baked, turn off the oven, and leave the cheesecakes to cool for 20 minutes inside the oven with the door slightly adjar (wedge a wooden spoon in the door to keep it open). After 20 minutes, remove the muffin pans from the oven and leave them on wire racks to cool fully. Once cooled fully, place in refrigerator for 6 hours or overnight. 

9. Once the cheesecakes have chilled overnight, you can make the whipped cream topping. To make the topping, whip the cream, sugar and vanilla together on medium high (with whisk attachment). Once soft peaks form, add in the blueberry compote (strain through sieve), and whisk on high until stiff peaks form. You can add as much or as little as you want to get the color and flavor you desire. 

10. To set up the mini cheesecakes, unmold each one and place them on the serving platter of your choice. Transfer the whipped topping to a piping bag with a nozzle of your choice, and pipe the topping onto the cheesecake. Add in the blueberries on top. Zest some lemon rind over each cheesecake. Chill for 20-30 minutes prior to serving. 

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