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Cute and portable cheesecakes with a generous swirl of homemade blueberry jam are sure to be on your to-do list this summer. The recipe, from Evil Twin Kitchen, is easy to assemble ahead and keeps well for a week in the fridge and up to months in the freezer so that you can have cheesecake anytime you feel like without having to worry about having ingredients or time for baking one. Switch to strawberries, cherries, chocolate or any of your favorite flavors if you do not like blueberries, though it beats me how one would attempt to fiddle with such a heavenly pairing.

MINI BAKED BLUEBERRY CHEESECAKES

For the Crumb Crust

1 cup (125g) graham cracker crumbs

2 tablespoons granulated sugar

1/4 cup (60g) melted butter

For the Cheesecake Filling

2x 227g packages full fat cream cheese

3/4 cup (150g) granulated sugar

1/2 cup (115g) 14% fat sour cream

1/4 cup (60ml) heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon pure lemon extract

2 large eggs, room temperature

2 tablespoons corn starch

6 tablespoons blueberry jam

Method:

  • Preheat oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs and the sugar.

  • Pour in melted butter and stir until well combined. Divide equally between 12 paper lined muffin cups.

  • With a glass or flat object roughly the same size as the bottom of the muffin cup, press mixture down.

  • Press firmly to form a crust and set aside. Combine all the ingredients for the filling except for the jam.

  • Mix till the filling mixture is super smooth and creamy and completely lump free for about 2 minutes.

  • Divide mixture equally between the prepared muffin cups, filling each cup almost all the way to the top.

  • Make a small well in the center of each cake with a spoon and drop in about a teaspoon blueberry jam.

  • With the help of a skewer, delicately mix the blueberry jam into the cheese filling, making little swirls.

  • Do not go all the way to the bottom with that skewer or you might end up damaging the crumb crust.

  • Bake for 20 minutes until tops start to get colored, edges start to set but centers remain a little jiggly.

  • Do not overbake, otherwise your cakes will be dry. Remove from the oven and allow to cool for 1 hour.

  • Cover the cakes loosely with plastic wrap and refrigerate them for at least 2 hours before serving time.

  • Serve cold, topped with an extra spoonful of blueberry jam and fresh blueberries. Makes 12 servings.

  • Leftover cakes will keep in the refrigerator for about 10 days, or in the freezer for up to a few months.

Mini {Baked} Blueberry Cheesecakes

 

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Cheesecakes are the latest fad around here. Everyone’s talking about them, everyone’s ordering them on coffee dates, everyone’s looking up recipes to try them at home but it is definitely not everyone’s cup of tea to go out there, bake a great cheesecake and get it right every time. And this is where these no-bake versions will seem almost Godsent so that you can actually have your cake and eat it, right away. These no-fuss mini cheesecakes, from Tastes Lovely, have the usual buttery crumb crust paired alongside a light, creamy filling and topped with a good measure of homemade blueberry sauce. Assembled in small Mason jars, they can be made days ahead so that you can open your fridge and reach for one whenever you need to have cheesecake without even having to turn the oven on.

MINI BLUEBERRY CHEESECAKES

Ingredients:

For the Blueberry Sauce

650g fresh blueberries

1/4 cup cold water

3 tablespoons sugar

1 teaspoon corn starch

1 tablespoon lemon juice

For the Crumb Crust

2 cups graham cracker crumbs

1 tablespoon white granulated sugar

1/2 cup butter, melted

For the Cheesecake Filling

1 1/2 cups heavy cream, cold

450g cream cheese, room temperature

1 1/2 cup plain Greek yogurt

1 cup confectioner’s sugar

Method:

  • For the blueberry sauce, heat a saucepan over medium heat. Reserve 1/2 cup blueberries for garnish.
  • Add remaining blueberries, water, sugar and cornstarch to the saucepan. Mash with a potato masher.

  • Cook for about 4 minutes until the sauce has slightly thickened. Remove from heat to allow it to cool.
  • Stir in lemon juice and set aside. Once it is room temperature, cover and keep in fridge until required.

  • In a medium size mixing bowl, combine the graham cracker crumbs and sugar and stir it to combine.
  • Slowly drizzle in the melted butter with 1 hand, and stir to combine with a fork using the other hand.

  • When well mixed, it will look like wet sand. Spoon 2 1/2 tablespoons of crumb mixture into each jar.
  • Press the crumbs in an even layer at the bottom of the jar using medium pressure and set them aside.

  • For the filling, beat the cold heavy cream on high speed until stiff peaks form for about 3 to 5 minutes.
  • In a stand mixer with a paddle attachment, beat the cream cheese, Greek yogurt and powdered sugar.

  • Start at low speed, slowly increase to high as sugar gets incorporated. Beat for 2 minutes until creamy.
  • Add in half of the whipped cream to cream cheese mixture. Then add other half of the whipped cream.

  • Gently fold in so that it stays somewhat light and airy else it will be too thick once it cools in the fridge.
  • To assemble, spoon about 1/3 cup of the cheesecake on top of graham cracker crust in the mason jars.

  • Spoon about 2 tablespoons of the blueberry mixture on top of the cheesecake. Cover jars with the lids.
  • Refrigerate for at least one hour so that they firm up. Top cheesecake with fresh blueberries and serve.

Mini Blueberry Cheesecakes

If you have Nutella but no chocolate mousse, dnt panic. We can fix that right away. All you need is a brilliant recipe for Nutella mousse like this one from Purewow. To use what I had on hand, I substituted the cream cheese for a tub of mascarpone and used only a quarter of the amount of sugar stated. I can imagine that you can totally go without any added sweetener as the Nutella should be enough for any seasoned sweet tooth. If you are patient enough, leave it to set in the fridge for a couple of hours to achieve the distinctive mousse-like texture but if you cannot keep yourself waiting for so long, grab a dessert spoon and simply dig in after topping with fresh cream and chocolate shavings [from the photos you can guess this is exactly what I did!]

NUTELLA MOUSSE

Ingredients:

250g mascarpone, room temperature

3/4 cup Nutella hazelnut spread

1/4 cup confectioners’ sugar

1 cup heavy cream, chilled

1 teaspoon pure vanilla extract

2 tablespoons chopped hazelnuts

2 tablespoons chopped dark chocolate

Whipped cream, for topping

Method:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese with the Nutella.

  • Add the confectioners’ sugar and beat until light and fluffy for 2 to 3 minutes. Transfer it to a medium bowl.

  • Wipe out the bowl. In the bowl of the electric mixer, fitted with whip attachment, whip cream to soft peaks.

  • Add sugar and vanilla extract, and whip to medium peaks. Add a third of whipped cream to Nutella mixture.

  • Fold with a rubber spatula to combine. Add another third of cream and repeat, folding it until incorporated.

  • Add the final third and fold to combine. Divide mousse among serving dishes and chill for 30 to 45 minutes.

  • Top mousse with a dollop of whipped cream, garnish with chopped hazelnuts and dark chocolate. Serves 4.

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PrerrnaMirchi
Mauritius

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