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Mini cheesecake with blueberry jam and Sicilian lemon (form 15 cm)

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Mini cheesecake with blueberry jam and Sicilian lemon (form 15 cm)

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

6 servings

Nicole Girardi

@niemcasa
  • Ingredients
  • Recipe
  • Cream cheese340 g
  • Butter60 g
  • Cookie Maria100 g
  • Sour Cream or Natural Yogurt1/3 cup
  • Eggs2 unit(s)
  • Sugar1/4 cup
  • Vanilla Extract1 teaspoon
  • Corn starch2 teaspoon
  • Blueberries (blueberries)300 g
  • Sicilian lemon (juice and zest)1/2 unit(s)
  • Sugar (for the jam)3 tablespoon
  1. for the crust, beat the maria biscuits in the food processor, transfer to a bowl and add the melted butter. Mix.
  2. in a 15cm shape lined with parchment paper, place the mixture and mold the bottom and edges. The edges don't have to be high. Bake the dough for 10 minutes at 160 degrees.
  3. in the mixer add the cream cheese and sugar. Using a stand mixer, beat until very creamy.
  4. add the eggs one at a time and beat just until blended.
  5. add the cornstarch, sour cream and vanilla and beat again
  6. pour the cream over the baked wafer crust. The cream can go past the edges of the crust, no problem.
  7. Bake at 160 degrees for 40 minutes or until lightly browned around the edges. Don't keep opening the oven.
  8. After the Cheesecake Bake, let it cool in the oven with the door half open for 3 hours. Then refrigerate for at least 6 hours before serving.
  9. for the jam, put the blueberries, sugar, zest and lemon juice in the pan. Cook over low heat until it thickens, then let it cool.

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