Mini Cheesecakes with Blueberry Compote

I always felt intimidated by the thought of making cheesecake. But I guess not anymore, at least not by these cute little and delicious mini cheesecakes which I have decided to top off with the blueberry compote. This is a variation compared to the original source recipe which is served with fruit jam and whipped cream. And what I liked about this recipe is that it is quick and easy. In addition, there's no need to worry about having ugly cheesecakes when they sink in the middle after they have cooled, an inevitable fear that had kept me away from baking cheesecakes, because the blueberry compote not only helps "beautify" the appearance, but also add a touch of sweetness to these cheesecakes.

Mini Cheesecakes with Blueberry Compote

This is yet another one of the recipes that cannot go wrong! These mini cheesecakes with blueberry compote are just so pretty for tea parties, after meal desserts, coffee breaks and more... You just can't have enough!

Mini Cheesecakes with Blueberry Compote

The Dream Baker's Creation
Yields approximately 35 to 40

Ingredients Required

Mini Cheesecakes
Recipe referenced and modified from: Eugenie Kitchen

Crust
3 oz digestive biscuits or graham crackers, crushed into fine crumbs
2 tablespoons unsalted butter, melted

Cheese filling

9 oz cream cheese, softened
2/3 cup granulated sugar
1/2 teaspoon cornstarch
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice

1 teaspoon lemon zest (optional)
2 eggs

Blueberry Compote
Recipe referenced and modified from: Annie's Eats

1 cup fresh blueberries
2 tablespoon white granulated sugar
3/4 teaspoon cornstarch
2 teaspoons water
1 teaspoon freshly squeezed lemon juice

Bakeware Used

Mini cupcakes pan / standard cupcakes pan

Silicone moulds

Preparation Steps

Mini Cheesecakes

Crust

1. In a bowl, add biscuit crumbs and melted butter. Stir until combined. 
2. Divide the mixture between cupcake molds lined with liners.
3. Press down firmly to make crust and set aside.

Cheese filling

1. In a mixing bowl, add softened cream cheese and beat using an electric mixer on low speed until smooth.
2. Add sugar, cornstarch, vanilla extract, lemon juice and lemon zest (if using) and continue beating until mixture becomes creamy. (The source recipe suggested that cornstarch helps to prevent cracking of the top of the cheesecake.)
3. Beat in the eggs, one at a time, until mixture becomes smooth. There should be no lumps.

Bake

1. Divide cheese mixture between the lined cupcake moulds, filling almost to the top. 
2. Gently tap the pan to even out the cheese mixture.
3. Bake in preheated oven at 355 degrees F (or 180 degrees C) for about 12 to 15 minutes, or until slightly risen.
4. Once baked, remove from oven and transfer to a wire rack and let cool completely in the pan. Do not over-bake the cheesecakes as they will continue to bake while in the pan after removed from the oven (before they finally cooled).
5. Refrigerate for at least 2 hours before serving. (The source recipe also suggested that it is best to rest the cheesecakes in the fridge overnight.)

Blueberry Compote

1. In a small saucepan, combine blueberries and sugar and cook over medium-high heat, stirring occasionally, until the berries begin to release their juices.
2. In a small bowl, combine the cornstarch, water and lemon juice and whisk until smooth. 
3. Stir the cornstarch mixture into the blueberry mixture until well combined.
4. Bring mixture to a boil, then reduce the heat to a simmer and cook for about one minute. 
5. Remove from heat and let mixture cool. Once cooled, cover and keep chilled.

To serve: Carefully un-mould cheesecake from the silicone liners. Top cheesecake with blueberry compote and serve chilled.

The Dream Baker's Experiment

1. For the cheesecake crust, I used the same amount of graham crackers for the crust instead of digestive biscuits (as per original source recipe) and suggested the same in my above recipe.
2. For the cheese filling, I softened the cream cheese at room temperature. The source recipe suggested that the cream cheese may be microwaved for 15 seconds to soften.
3. I added lemon zest (and recommended in my above recipe) because I felt that the lemon zest really enhances the taste of the cheesecake than just the lemon juice alone.
4. I used medium-large eggs weighing approximately 55 grams each (with shell on).
5. For the blueberry compote, my above recipe is one-third portion of the original source recipe. The amount was  just right for the number of cheesecakes made from the above recipe.
6. I made 24 mini cheesecakes and 5 standard cupcake-sized cheesecakes from the above recipe. The ingredients were divided based on approximately 3/4 teaspoon of crumbs mixture and 1 tablespoon of cheese filling for each mini cheesecake; and 2 rounded teaspoons of crumbs mixture and 3 tablespoons of cheese filling for each standard cupcake-sized cheesecake.
7. I baked the mini-sized for approximately 11 minutes and the standard cupcake-sized for approximately 15 minutes on the middle rack of the oven (baking time varies across different ovens).

To celebrate the success of the marriage of these cheesecakes and blueberry compote, I am sharing this blog post with the following theme events:

AlphaBakes (April 2015: Letter "B" for my blueberry compote) hosted by Caroline of Caroline Makes and Ros of The More than Occasional Baker on alternate months.

Treats Petite (April 2015 theme: Hello Spring!) hosted by Kat of The Baking Explorer and Stuart of Cakeyboi. What's better to celebrate Spring with this zesty and sweet mini cheesecakes?

Recipe of the Week hosted by Emily of A Mummy Too;

Bake of the Week organised by Helen & gang of Casa Costello; and

CookBlogShare hosted by Lucy of Supergolden Bakes.

And for the first time, I am linking my recipe with a new blog event, Family Bakes hosted by Jenny of Modern Family Baking. Yet another meaning blog event for bakers/bloggers to share. ^_^

Happy mid-April!

Dare to dream.

The Dream Baker