Mini Blueberry Cheesecakes is the second recipe that I have made from the One Smart Cookie book I received a few weeks ago. I did modify it a bit as it orginally was to be made in an 8X8" pan for squares. Instead I made them in regular muffin tins as my square pan was already busy with something else.
Creamy cheesecake on top of a crunchy almost caramel tasting (from the Golden Syrup) graham cracker crust. Topping the batter with small organic wild blueberries gives a nice hue to the top and gave a sweet balance to the cheesecake.
Leave them plain or serve with mounded blueberries on top.
Those mini cheesecakes look luscious - I'm definitely going to give them a try.
ReplyDeleteThose mini cheesecakes look VERY good! If I had an army of people to feed, perhaps I'd make some. :)
ReplyDeleteOrganic wild blueberries in November? I may have to move to Arizona!
ReplyDeleteThis just looks too fab. Yum. Yum
mebeth - Thanks!
ReplyDeleterobyn - They store well in the freezer so the keep well!
rachael - Thank you!
I'm with Rachael!!!The only blueberries you find here in Toronto in November are imported with little flavor and a HUGE price tag.
ReplyDeleteThe cheesecakes look fabulous.
Ruth - Thanks!
ReplyDelete