Alright guys, let’s talk cheesecake! Every year for the Jewish holiday of Shavuot, my husband Ari is in charge of the cheesecake. While we were dating he used to join my family for the holiday, and It’s become a tradition ever since! In our family, deciding on the flavor of the cheesecake is equivalent to choosing ones fantasy football teams or March Madness Bracket. Some years there are google docs, other years there were ACTUAL brackets to weigh in on the flavor of the year. Basically, it’s intense. In order to appease the many desires of all the cheesecake eaters in our family, Ari decided to make 3 different mini cheesecakes this year! Our first cheesecake here is a Mini Blueberry Swirl Cheesecake. The flavor for this little guy was chosen by my dad! Most of the family goes for the decadent chocolate, but he’s a simple guy and wants a little fruit in his life. Nothing wrong with that! These cheesecakes have a graham cracker crust, and a delicious pop of blueberry jam swirled through out! Also, what better flavors to choose for summertime, right? Check out the recipe below, and stay tuned for more cheesecake coming your way!
Prep Time: 15 minutes
Total Time: 40 minutes + cooling
Yields:12 mini cheesecakes
Ingredients
Crust Ingredients:
1 ¼ cups graham cracker crumbs
3 tablespoons brown sugar
5 tablespoons unsalted butter, melted
Filling Ingredients:
8 ounces cream cheese, room temperature
1 large egg, room temperature
¼ cup granulated sugar
¼ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon lemon extract
1 tablespoon cornstarch
3-4 tablespoons blueberry jam, plus more for topping
Directions
1.Preheat the oven to 350 degrees. Lightly grease a 12-cup muffin pan with nonstick spray.
2. To make the graham cracker crust stir together graham cracker crumbs, sugar, and melted butter. Press 2-2 ½ tablespoons of the mixture into the bottom of each cup and press to compact.
3. To make the filling beat cream cheese with a hand mixer until fluffy. Beat in sour cream followed by the egg, sugar, vanilla extract, lemon extract, and corn starch.
4. Evenly divide cheesecake batter among cups (about 2-2 ½ tablespoons each). Drop 1 teaspoon of blueberry jam into each cup, and with a toothpick, gently mix jam into the cheesecake batter*
5. Bake for 18-20 minutes, until cheesecakes begin to brown around the edges.
6. Cool for 1 hour at room temperature. Cover and cool for at least 3 hours, or overnight in refrigerator.
7.Before serving, top each cheesecake with a spoonful of blueberry jam.
*When swirling the jam do not hit the bottom with your toothpick or you may damage the crust.
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