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Petite Cheesecakes

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Submitted by: nycchef

 

Miniature cheesecakes are made in individual muffin cups--a special treat when topped with homemade blueberry sauce.
 

Ingredients

  • 2 8 oz packages cream cheese, softened
  • 1 egg
  • 1 cup sour cream
  • 12 vanilla wafers
  • 1 tbsp vanilla extract
  • 1 cup powdered sugar
  • Blueberry sauce:
  • 12 oz frozen blueberries
  • 1 cup sugar
  • 1 cup water
  • 1 tbsp corn starch
  • 1 tbsp cold water

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Method

Blend cream cheese and eggs in mixer at medium speed for 1 minute. Add sour cream, sugar and vanilla extract. Blend complete mixture for 3 additional minutes. Place one vanilla wafer in bottom of each cupcake holder. Fill each almost to top with cheese mixture. Bake for 40 minutes at 325 degrees. Let cool for 20 minutes. The cheesecakes will drop a little. Sauce: Dissolve water and cornstarch then whisk until blended. In medium sauce pan add water, blueberries and sugar; heat until it boils. Remove from heat, add cornstarch and water mixture. When blended, let cool for 20 minutes. Then put 1 tbsp blueberry mixture on top of each petite cheesecake.

 

Notes:

 

Number of Servings: 12 servings

 

Submitted by: nycchef ()

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