Mini Cheesecakes with Blueberry Sauce
Baking and Desserts | World cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
The delicate filling pairs perfectly with the tangy sauce.
Ingredients
- Cookie - 5.3 oz
- Butter - 2.5 oz
- Cocoa Powder - 1 tablespoon
- Fresh Berries - 7.1 oz
- Meyer Lemon Juice - 0 fl oz
- Water - 5 fl oz
- Sugar - 0.7 tablespoons
Step by Step guide
Step 1
Crush regular cookies (like 'sugar' or 'tea') into crumbs. Add cocoa powder and softened butter, and mix well.
Step 2
Line the molds with parchment paper (on the sides and bottom) and grease them. Spread a thin layer of the cookie and butter mixture on the bottom of the molds and press down.
Step 3
Prepare the cheesecake filling. Place the filling ingredients in a blender and blend on 'pulse' until smooth.
Step 4
The mixture should be liquid, similar to pancake batter.
Step 5
Pour the filling into the molds, place them in a deep baking tray, and pour boiling water into the tray until it covers 2/3 of the molds. Preheat the oven to 320°F. Bake for 1 hour (do not open the oven!!!), then leave the molds in the oven with the door open for another hour. Then remove the molds, run a thin knife around the edges. Cool to room temperature and refrigerate for 6–8 hours.
Step 6
Carefully remove the dessert from the molds.
Step 7
Prepare the sauce. In a saucepan, pour 100 ml of water, bring to a boil, add sugar and berries, and cook for 5 minutes, then add lemon juice. Separately, dissolve cornstarch in 50 ml of water and stir it into the sauce, continuously mixing. Bring to a boil and remove from heat. Cool.
Step 8
Place the cheesecakes on serving plates. Thanks to the water bath method, they did not crack.
Step 9
Drizzle with the cooled sauce.
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