Mini Blueberry Cheesecakes
Source: Spice it up! Summer 2016
Ingredients
Adjust Servings:
| 1 cup graham crumbs | |
| 1/4 cup unsalted butter melted | |
| 454g (16oz) cream cheese | |
| 6 tablespoons white sugar | |
| 2 tablespoons all-purpose flour | |
| 1 teaspoon lemon zest | |
| 1 egg | |
| 3 egg whites | |
| 1/2 cup plain yogurt | |
| 1 tablespoon vanilla | |
| 1 tablespoon no sugar added raspberry jam | |
| 1 cup frozen blueberries | |
| 1 tablespoon lemon juice |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 254Kcal | ||||||||||||||||||
| Protein | 5g | ||||||||||||||||||
| Carbohydrates | 18g | ||||||||||||||||||
| Fibre | 0.8g | ||||||||||||||||||
| Total Fat | 19g | ||||||||||||||||||
| Saturated Fat | 10g | ||||||||||||||||||
| Cholesterol | 69mg | ||||||||||||||||||
| Sodium | 196mg | ||||||||||||||||||
| Potassium | 113mg | ||||||||||||||||||
| Phosphorus | 78mg | ||||||||||||||||||
Mini Blueberry Cheesecakes:
Downloadable/printer-friendly version
Ingredients
-
1 cup graham crumbs
-
1/4 cup unsalted butter melted
-
454g (16oz) cream cheese
-
6 tablespoons white sugar
-
2 tablespoons all-purpose flour
-
1 teaspoon lemon zest
-
1 egg
-
3 egg whites
-
1/2 cup plain yogurt
-
1 tablespoon vanilla
-
1 tablespoon no sugar added raspberry jam
-
1 cup frozen blueberries
-
1 tablespoon lemon juice
Preparation
|
1
Done
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Preheat oven to 350°F. Prepare muffin tins with muffin liners. |
|
2
Done
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In a mixing bowl, combine graham crumbs with melted butter. Place approximately 1 tablespoon of graham crumb mixture in each lined muffin tin, and press down. Bake for 5–10 minutes or until crumbs have set and are lightly browned. |
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3
Done
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In a mixing bowl, cream together cream cheese, sugar, flour, and lemon zest to a smooth consistency. Scrape down the sides of the mixing bowl to minimize lumps. Add the egg, egg whites, yogurt, and vanilla to combine. Do not overmix. |
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4
Done
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Divide the cheesecake mixture between the 12 tins. Bake for 15-20 minutes or until the cheesecake is firm to the touch. (Watch not to overbake because cheesecakes may crack!) |
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5
Done
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In a saucepan, heat jam, blueberries, and lemon juice. Simmer until the berries begin to break down and become saucy. |
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6
Done
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Allow both the cheesecakes and sauce to cool before applying the blueberry topping. |
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7
Done
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Divide the topping among the cakes. Refrigerate until ready to serve. |
