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Warm Upside-Down Cheesecakes With Blueberry Sauce
Recipe By : Cooking Live Show #CL8908
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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1 tablespoon unsalted butter
1/4 cup graham cracker crumbs
3/4 cups cream cheese -- softened
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 large egg
1 cup blueberries -- picked over
1/3 cup water
2 teaspoons cornstarch dissolved in 1 tablespoon
-- water
fresh lemon juice to taste
Preheat oven to 350 degrees and set rack to middle position.
In a small saucepan melt the butter over moderately high heat, stir in
the crumbs, and divide the mixture among four paper lined 1/2 cup
muffin tins, patting the mixture to form a crust. Bake
the crusts for 5 minutes and let them cool on a rack for 5 minutes.
In a bowl with an electric mixture beat together the cream cheese, 1/4
cup of the sugar, vanilla, almond extract and a pinch of salt until
the mixture is combined well, beat in the egg, beating until the
batter is combined well, and divide the batter among the tins. (The
batter will fill the tins.) Bake cakes for 20 minutes, or until they
are set, and let them cool on a rack for 10 minutes.
While cheesecakes are baking, in a small heavy saucepan combine
blueberries with the remaining sugar, and water, bring the mixture to
a boil and simmer it, stirring occasionally for 3 minutes. Stir in the
cornstarch mixture add it to the blueberries with the lemon juice, and
simmer the mixture, stirring for 2 minutes.
Discard the paper liners, invert the cheesecakes onto plates, and
spoon the sauce around them.
Yield: 4 servings
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