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Tuesday, April 2, 2013

Mini blueberry cheesecake


It is April already ?! 

How time flies ! 

And I haven't baked cheesecake for more than 2 months ?

Shame ......

It's easier and faster to use a 9-inch or an 8-inch springform pan but since I've been making smaller portion of this and that , what's another bite-size portion , right ?

Okay , when it comes to cheesecakes , mini is the way to go , why ? I just can't slice neatly to save my life ugh ! -___-

Need to ask Lizzy ! lol 


If you've seen some of my cheesecakes , don't worry if the recipes are not always the same ; adding a little this and that , reducing the baking time - nothing drastic , mind you and so far , it always works out in the end ....

Good thing coz cream cheese is not that cheap ! 

This is the first time that I've added some grated lemon and lime zest and it gives the rich and dense cheesecake a more fresher and lighter taste .

The blueberry topping itself is a beaut . I think I've found my ideal blueberry topping ! 

So , have you had a neat slice of cheesecake lately ? lol 


Please check original recipe @ Martha Stewart 

Makes 19 mini cheesecakes or one 9-( about 1 1/4-inch high ) or 8-inch ( this is much more thicker ) round cake 

For the crumb base : Combine 90 grams of finely ground digestive biscuits , 25 grams of melted butter and 1 1/2 teaspoons sugar , mix well . Press about 1 1/2 teaspoons of crumb mixture into each small tins and/or liners ; put in the freezer to set .  

For the filling : 

300 grams cream cheese , at room temperature
1 package / 236 grams sour cream , at room temperature
a generous 1/2 cup granulated sugar
1/2 tsp vanilla 
1/2 tsp lemon zest 
1/4 tsp lime zest
a pinch of salt
2 large eggs , at room temp

* Preheat oven to 160°C . On medium speed , beat cream cheese until smooth then add in the sour cream , beat until light and fluffy , scraping the sides of the bowl from time to time . On low speed , add sugar in four additions ; mix in vanilla , the lemon and lime zest and salt until well combined . Add eggs , one at a time , beating just until combine after each and scraping the sides of the bowl . Do not overmix . Pour the mixture in the prepared tins/ liners , about 3/4 full . Bake in a water bath for 21 minutes . Take out from the oven and let cool completely in the tins / liners before putting in the fridge to chill for at least 4 hours . 


Please check full recipe @ my recipes

Makes a generous 1 cup

For the blueberry sauce : You can use frozen blueberries when making a purée but use fresh for your add-in , the crunch of the fresh blueberries is really wonderful .

* Combine 1 1/4 cups fresh or frozen blueberries and 1 1/2 teaspoons tapioca starch in a food processor and process until smooth . Transfer mixture into a small saucepan and bring to a boil ; cook until slightly thick , stirring constantly , transfer to a small bowl and wash the saucepan .

* Combine the puréed blueberries , 1/4 cup sugar and 1/3 cup water in a saucepan . Cook over medium heat for 8 minutes or until sauce is thick , stirring constantly . Gently fold in 1/2 cup fresh blueberries . Remove from heat and let cool completely before using .

33 comments :

  1. Anne, you've been making so many nice cute food lately..that I'm dreaming of moving into your kitchen:) Can I? Please??

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  2. Hi Anne, I certainly love your mini cheesecake. It look really good especially top with the overflow blueberry sauce. :)

    Have a lovely day ahead.

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  3. Oh these are gorgeous! and look so pretty! Great minds must think alike as I've had mini cheesecakes on my mind recently!
    Mary x

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  4. Hi Anne, those babies are gorgeous. You make really good cheese cakes!

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  5. So lovely these mini cheesecakes :). Sounds pretty easy too, i hv never attempted making one, but might give this a go.

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  6. Your mini cheesecakes look so gorgeous, now I want to ask you, how do you manage to unmould them so neatly:P

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    Replies
    1. Jeannie , just lightly grease the small tins , only the top part usually sticks so run a paring knife around the tin but not all the way through . Unmold only after they are completely cool . Using small muffin liners are great as well , you don't have to transfer each cheesecake and just serve it as it is , saves time on cleaning up :D

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  7. These are just stunning, Anne!!! You are the cheesecake queen!!!!

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  8. Hi Anne,
    These look so good! It would be great if you could perhaps send some over? Now you are making me crave for some cheesecake!!

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  9. I thought you have those small springform for individual cake! so pretty Tiyay! I love how dark your blueberry is!

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  10. Looks so good, please send some my way, Anne.

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  11. pretty pretty and nice presentation! wish I could have one for dessert after dinner...

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  12. Oh wow, Anne, looks so good. I do like mini versions of cakes - gives me an excuse to eat more cos they're so little! :P

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  13. oh anne, these cheesecakes are such beauties! i hvnt been making cheesecake for 2 years!

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  14. I actually just made little cheesecakes too! This looks fantastic! I want one now!

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  15. I really wish we're neighbors so you can always share your gorgeous and yummy bakes with me! :) Those mini cheese cakes look so inviting!

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  16. These mini cheesecakes look heavenly! I wish I could have one right now.

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  17. WOW! What a mouth watering post & love all the pictures! For a minute I thought I was looking at a food magazine! No kidding! Love your food styling! YUM! So now can I have one of these goodies? I'm a cheesecake LOVER! :p

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  18. That cheesecake looks sooo good! I love your blog and thanks for sharing the recipe. DO you mind following each other blog? Let me know:)

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  19. Yes, it is April already and we are going to have incredible weather ahead just good for these cheese cakes. They look so tempting....I love all your cute foods.
    Got the tip of using paper liner.

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  20. these are darling! so pretty with the berries and the zest on top. what a nice touch!

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  21. I absolutely love the look and sound of these, I want to make them now!

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  22. Anne, these mini cheesecakes are too pretty to it!

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  23. Oh dear these look super awesome! Absolutely drooling!!!

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  24. Hi Anne,

    I can tell that you really like baking and eating cheesecakes. Only not baking them for just 2 months and you are missing them so badly... Me equally guilty for my chocolate baking :p

    Zoe

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  25. Hi Anne,
    These are really pretty blueberry cheesecake.
    Love the way you make them into petit size.
    mui

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  26. The look absolutely delightful - i love the fact that you don't have to slice them at the table!

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  27. These cheesecakes are stunning and they are awful tempting too!
    Beautiful pictures, love the styling.

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  28. Your mini cheesecake look so pretty and elegant...great way to end a weekend dinner.
    Have a great weekend Anne :)

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  29. It sounds delicious. And the mini presentation is very elegant too.

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  30. Wow these are stunning! Blueberry cheesecake is my all time favorite. I love this recipe. I'm saving it and will be sure to make it large and small. Love it!!!

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