Blueberry Swirl Cheesecakes
These cheesecakes may be small, but their flavor’s not. Crushed vanilla wafers provide a crunchy crust, while a fresh blueberry sauce makes a sweet topper.
FOR THE CRUST, PROCESS:
FOR THE SAUCE, SIMMER:
FOR THE FILLING, BEAT:
This recipe can easily be doubled if you want to make more than two cheesecakes at a time.
Preheat oven to 360°. Coat two cups of a muffin pan with nonstick spray.
For the crust, process wafers, 1 tsp. sugar, and cinnamon in a food processor until fine. Drizzle in butter and process until combined. Divide crumbs between two muffin cups; press into bottoms and up sides. Bake crusts 5 minutes.
For the sauce, simmer blueberries, water, 1 Tbsp. sugar, and ½ tsp. cornstarch in a small saucepan over medium-high heat until thick, about 3 minutes. Stir in lemon juice, then purée sauce in a food processor.
For the filling, beat cream cheese and 3 Tbsp. sugar with a hand mixer until smooth. Add sour cream, 1 tsp. cornstarch, and vanilla; beat until smooth. On low speed, beat in yolk. Pour filling on top of crusts.
Drizzle 1 tsp. sauce over each cheesecake; gently swirl with a toothpick to marbleize.
Bake cheesecakes until edges are set but centers are still jiggly, 15–20 minutes. Turn oven off, leaving cheesecakes in oven with door closed, 5 minutes; remove from oven and chill.
Serve cheesecakes with remaining sauce and whipped cream.
% Daily Value*
Total Fat 24g 36%
Saturated Fat 13g 65%
Cholesterol 156mg 52%
Sodium 150mg 6%
Carbs 47g 15%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.