Individual Lemon and Blueberry Cheesecakes

Updated at: Wed, 16 Aug 2023 23:55:54 GMT

Step 1

Preheat oven to 350. Lightly grease or paper a 12 section cheesecake pan or muffin pan.

Step 2

In a small saucepan, heat the corn syrup and butter until the butter is just melted. Stir in the Graham cracker crumbs. Divide the mixture between the 12 portions and use a tart tamper to press crumbs to the bottom and sides of the cups.

Step 3

Cut strips of parchment and line the cups with parchment and a few pie weights or dried beans. Bake the crusts at 350 for 8-10 min, or until slightly darker in color. Remove the paper and pie weights, and let the crusts cool and harden for 15 min before filling. Turn the oven down to 300.

Step 4

In a mixing bowl, beat cream cheese and sugar. Gradually beat in the cream, and then the eggs. Beat until smooth. Add the lemon zest and half of the juice; stir to combine. Spoon the filling into the cooled shells.

Step 5

Bake at 300 for 15-20 min or until the filling is just set. Turn the oven off, and leave the oven door ajar to let the cheesecakes cool in the oven.

Step 6

For the topping, into a small saucepan, put half the blueberries, 1/4 cup sugar, cornstarch, and remaining lemon juice. Cook gently until the juice starts to run from the blueberries, then turn up the heat and cook until the sauce thickens. Add remaining blueberries, cook for 2 more minutes, then remove from the heat and cool.

Step 7

Put the pan of cheesecakes in the fridge to chill 3 hours (overnight if you can). Too serve, lift the cheesecakes out of the pan with an offset spatula and transfer to a dessert tray. Pipe a dollop of crème fraiche on each cake, then spoon a tablespoon of the blueberries on top.

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