Tuesday, August 24, 2010
Blueberry and Raspberry Mini Cheesecakes
One of my favorite cooking magazines is Cooks Country, and a recipe in the April/May edition intrigued me. They made mini-cheesecakes using sweetened condensed milk, which I had never heard of, and used a cookie for the base.
It also uses jam and I just so happened to have fresh blueberries and raspberries which I paired with my homemade strawberry and blueberry jam.
I used their recipe as a base and tweaked it to my liking. These are delightful little cheesecakes and beautiful too! I doubled the recipe and it make 19 cheesecakes.
2 (8 ounce) packages of cream cheese at room temp
1 cup sweetened condensed milk (I used the reduced fat one)
Keebler Sandies (Shortbread cookies, I used the Pecan ones)
3 large eggs
fresh berries of your choosing
jam of your choosing
zest of 1 lemon
juice of 1 lemon
2 tsp vanilla
Preheat oven to 300 degrees
Using your cupcake/muffin tin, line them with paper liners
Place 1 cookie in the base of each muffin tin, pressing down
Beat cream cheese until light and fluffy about 2 minutes
Gradually beat in condensed milk until incorporated
Add your vanilla extract, lemon zest and lemon juice
Add eggs, one at a time, beating till smooth 2-3 minutes
Divide the cheesecake mixture into the muffin tins, don't overfill them (it makes 18 cheesecakes) and bake for 20 minutes
Remove and let cool for 20 minutes and refrigerate for an hour
Remove cheesecakes from muffin tins
Microwave jam slightly till it loosens up, and glaze the top of the cheescakes, top with fruit
If well wrapped the naked cheesecakes keep quite well in the freezer
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