Mini Cheesecakes with Squeeze Lemon Juice

Serves 12 in about 2 hours. Graham cracker crumbs goes in first, and cornstarch finishes the pot.

Ingredients

• ¾ cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened to room temperature
• ¼ cup granulated sugar
• ¼ cup sour cream, room temperature
• ½ teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• 1 large egg, room temperature
• 1 cup fresh or frozen blueberries
• ¼ cup water
• ⅓ cup granulated sugar
• 2 teaspoons cornstarch
• Squeeze of fresh lemon juice

Method

1. Heat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Divide the mixture evenly between the liners, pressing it down firmly.
4. Cook for 5 minutes, then keep it nearby to cool.
5. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
6. Tip in sour cream, vanilla extract, and lemon juice. Stir until well combined.
7. Tip in the egg and gently mix until just combined. stop while the mix still looks a little rough.
8. Divide the filling evenly among the muffin liners, filling about 3/4 full.
9. Cook for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
10. Leave it to cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.
11. In a small saucepan, combine blueberries, water, sugar, and cornstarch over a medium flame.
12. Mix continuously until the mixture thickens, about 5-7 minutes.
13. Tip in a squeeze of lemon juice, stir, and let cool.
14. Once the cheesecakes are fully chilled, spoon the blueberry topping over each one.
15. Plate immediately or refrigerate until ready to enjoy.

More dessert ideas are in the dessert collection.