Name: Blueberry Cheesecakes With White Chocolate Crust
Yield: 4 servings
Ingredients: 5 ounces graham crackers broken; 3 ounces white chocolate coarsely chopped; 2 tablespoons butter softened; 12 ounces cream cheese at room temperature; 1/2 cup sour cream; 1/2 cup granulated sugar; 1 vanilla bean split lengthwise and seeds scraped; 2 eggs; 2 egg yolks; 1 1/2 cups frozen blueberries; powdered sugar to serve

Servings: 4 persons

5 ounces graham crackers broken
3 ounces white chocolate coarsely chopped
2 tablespoons butter softened
12 ounces cream cheese at room temperature
1/2 cup sour cream
1/2 cup granulated sugar
1 vanilla bean split lengthwise and seeds scraped
2 eggs
2 egg yolks
1 1/2 cups frozen blueberries
powdered sugar to serve

1
Preheat the oven to 300u00b0F. Line a 12-cup muffin pan with paper liners.
2
Place graham crackers, chocolate and butter in food processor and process until mixture resembles fine breadcrumbs. Divide among muffin cups, pressing down firmly using back of teaspoon. Refrigerate until needed. Clean food processor.
3
Place cream cheese, sour cream, granulated sugar and vanilla seeds into food processor and process until smooth, scraping down sides occasionally. Add eggs and yolks and process until smooth. Lightly stir in berries. Pour evenly into crusts in muffin cups.
4
Bake for 40 mins. Turn oven off. Leave cheesecakes in oven with door ajar for 1 hour until cooled. Cover cheesecakes and refrigerate until chilled.
5
To serve, dust cheesecakes with powdered sugar.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Blueberry Cheesecakes With White Chocolate Crust

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