30 October, 2016
Mini blueberry cheesecakes
I love making mini treats. They are easier to make, faster to bake or cook and are perfect bite sized. Another good thing about making mini desserts is it is so much easier to serve. Less dishes to wash if they are in individual wraps like these. And of course it is easier to portion control.
I find it a real luxury to be able to bake or cook with fresh produced instead of frozen ones. So whenever they are in season, I try to make most of the opportunity. Berries are available throughout the ear but they are so much cheaper in season so all the more reason to go overboard.
I decided to make a small adjustment by adding some chopped up blueberries in to the batter and reduce sugar by a third. Also I’m adding some Greek yogurt to give it some acidity. Blueberries and Greek yogurt are two of my favourite ingredients in making breakfast parfait. So I was hoping they would bind nicely create a good harmony in this recipe.
The other most important thing in this recipe is the lemon zest that I have added in to the crumb base. I find the crumb can be overly sweet sometimes, especially when the cheesecakes are mini. So I decided to add some zest to balance that out and I am extremely pleased with the end results. The zing this small trick adds is amazing. You get the zesty citrus hint as you bite in to the cheesecake but your brain couldn’t quite figure out where exactly it came from. That’s how I felt it!
The chopped up berries in the batter and the whole ones on top, both gives these cheese cakes a much lighter texture. So it is not overly rich or creamy and the yogurt adds a note of sour which makes you want to keep going one after the other. I know! Not ideal for portion controlling.
- 250 g cream cheese
- 70 g sugar
- 2 eggs
- 1/3 cup plain Greek yogurt
- A punnet of fresh blueberries
- 1 cup biscuit crumb
- 2 tbsp. melted butter
- Zest of half a lemon
- Preheat oven to 160 °C.
- Line a 12 standard muffin tray with cupcake liners.
- Mix the biscuit crumb with melted butter and lemon zest.
- Spread a thin layer in each liner and press firmly.
- Roughly chop up a handful of blueberries.
- Beet cream cheese, sugar until creamy and smooth.
- Add yogurt and mix.
- Beat in one egg at a time.
- Fold in the chopped blueberries. Do not overmix.
- Pour mixture on to prepared muffin cases.
- Top with remaining blueberries.
- Bake for about 20 minutes or until just set.
- Let the cakes cool down in the tray for 5 minutes and then place on a wire rack to cool completely.
- Refrigerate these at least for a few hours.
- Refrigerate leftovers in an air tight container.