Saturday, February 13, 2010

Mini Blueberry Cheesecakes

To be fair to both teams in the Super Bowl, I decided to also make a dessert for the Indianapolis Colts. Problem was, though, that I couldn’t think of anything very Indianapolis. Food and New Orleans is easy! There was just nothing out there that was very Indianapolis. Please correct me if I’m wrong.

So anyway, I decided to make mini blueberry cheesecakes because they are white and blue (mostly) and the Colts colors are white and blue. Plus, I love cheesecake. Also, it allowed me to not only dig back into The New Moosewood Cookbook, but to also use the recipe Hannah, who bought me the book, recommended. It was just a win all around! I used a half recipe to make these and that’s what I’m listing below. I may make a big one sometime here in the future because cheesecake is delicious.

Montana’s Mom’s Dynamite Cheesecake slightly modified from The New Moosewood Cookbook:

Makes 12 fabulous mini cheesecakes

For the crust-
1 c. graham cracker crumbs
¼ stick butter, melted

For the filling-
8 oz. (1 package) cream cheese, softened
1/6 c. sugar
2 eggs
¾ tsp. vanilla extract
1½ Tb. lemon juice
¼ tsp. lemon rind (I didn’t measure this and I’m sure there was more, but lemon is awesome!)
¾ c. wild blueberries

For the topping-
¾ c. sour cream
1½ Tb. sugar
¼ tsp. vanilla extract
½ c. wild blueberries



Make the crumbs in a food processor or blender. I used about ½ a sleeve of crackers to get a cup. Combine ¼ stick melted butter and crumbs together and press firmly into the bottom of a 12 spot cupcake tray. As I had issues later on, I’d recommend using liners and pressing the crumbs mixture to the bottom of those.



Heat oven to 375 degrees. Beat filling ingredients together until smooth. Pour onto crusts and bake for about 20-25 minutes, or until set. Remove from oven and cool to room temperature. You will need the oven again, so you can either leave it on, or reheat it.

Have oven at 375 degrees. Blend topping ingredients, except for blueberries, well and pour on top of cooled cakes.



Bake for about 8 minutes. Remove from oven and sprinkle tops with remaining blueberries. Cool to room temperature, then cover tightly (still in pan) and chill for at least 12 hours.



The only issue I had with these was getting them out of the pan. The normal size cheesecake uses a springform and I didn’t think about this until after I was done. I had to turn the pan upside down and whack the bottom of it to get them out. So yeah, use liners.



In any case, these were fantastically delicious! The cheesecake is not too dense and I think the blueberries, both in and on the cheesecake, were a great touch. Side by side, these were great desserts. And yes, those are the cookies at the top of the photo. They show up at many parties. And now that I’ve made this cheesecake, it probably will too.

Anyway, even though the cheesecake was delicious, the Colts lost. I did tell Aaron that if the Saints won it was because of my cupcakes and I did make twice as many. That’s right, football games are determined by my dessert making.

1 comment:

kirsten said...

these look pretty amazing! I am working on getting a camera then I can start the food blog insanity :)

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