With the beginning of summer coinciding with Shavuot, I always like to brighten up some of my desserts. Using fresh blueberries is the perfect addition to a baked cheesecake because of the way they burst and add tartness to the sweetness!
I cannot be happier when biting into it for the first time. It's just pure joy!
(yields about 18)
Cheesecakes:
16 ounce cream cheese
1/2 cup sugar
1 tsp vanilla
2 large eggs, beaten
1/2 cup sour cream
1/4 tsp salt
18 white oreos
1 cup blueberries
DIRECTIONS:
Preheat oven to 275 F. Line muffin tin with cupcake liners. Place 1 oreo in each liner. Place a few blueberries (6-7) on the cookie.
In the bowl of a mixer fitted with a whisk, beat cream cheese until soft. Add in sugar slowly then vanilla.
While mixer is running, drizzle in eggs. Add sour cream and salt. Mix until everything is fully combined.
Transfer batter in a piping bag (or ziploc bag) and pipe on the blueberries, until you reach the top of the muffin liner.
Bake for 25 min. Cool completely in the refrigerator.
Blueberry cream:
1 cup whipping cream
1/2 cup icing sugar
1 cup blueberries
1/4 of a banana
2 tbsp water
DIRECTIONS:
In a mini blender (like the magic bullet), combine blueberries, banana and water. The banana will thicken the cream. Blend until smooth.
In the bowl of an electric mixer, start whisking cream. Add icing sugar gradually. Once whipped, fold in blueberry sauce.
Transfer to a piping bag, or ziploc bag.
Pipe cream on each cheesecake, only when cooled. Place in the refrigerator to set.
For full video, click here.
Enjoy,
Guila
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