Individual Lemon Cheesecakes With Blueberry Compote Recipe

Name: Individual Lemon Cheesecakes With Blueberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUSTS:; 3 cups Graham Cracker Crumbs; 1/3 cups Granulated Sugar; 1/2 cups Butter, Melted; _____; FOR THE FILLING:; 16 ounces, weight Cream Cheese, Softened (2 Packages); 1 can Sweetened Condensed Milk (14 Oz. Size); 1/2 cups Granulated Sugar; 2 whole Eggs; 1/2 teaspoons Vanilla Extract; 4 Tablespoons Lemon Zest; 6 Tablespoons Lemon Juice; _____; FOR THE COMPOTE:; 6 ounces, weight Blueberries; 2 Tablespoons Lemon Juice; 2 Tablespoons Granulated Sugar

Servings: persons

FOR THE CRUSTS:
3 cups Graham Cracker Crumbs
1/3 cups Granulated Sugar
1/2 cups Butter, Melted
_____
FOR THE FILLING:
16 ounces, weight Cream Cheese, Softened (2 Packages)
1 can Sweetened Condensed Milk (14 Oz. Size)
1/2 cups Granulated Sugar
2 whole Eggs
1/2 teaspoons Vanilla Extract
4 Tablespoons Lemon Zest
6 Tablespoons Lemon Juice
_____
FOR THE COMPOTE:
6 ounces, weight Blueberries
2 Tablespoons Lemon Juice
2 Tablespoons Granulated Sugar

1
Preheat oven to 350u00b0F.
2
Lightly grease individual cheesecake pans with nonstick cooking spray and set aside. (My pans were 4 x 1 1/4 inches.)
3
In a small bowl, mix graham cracker crumbs, sugar and melted butter together until thoroughly moistened. Divide evenly among the cheesecake pans and press into the bottom and up the sides about 1/2 inch.
4
In a large mixing bowl, whip cream cheese and sweetened condensed milk together until combined. (If the cream cheese isn't at room temperature, you will have lumps! Beware!) Scrape the sides and mix again to ensure the mixture is smooth. With the mixer on low, stir in granulated sugar, eggs (one at a time), vanilla extract, lemon zest and lemon juice. Scrape sides and mix again. Filling should thicken as you mix. Spoon cheesecake filling evenly into the prepared crusts and smooth the tops. Bake for 22-25 minutes, or until filling has set. Remove from the oven and cool to room temperature. Transfer to the refrigerator to chill completely.
5
In the meantime, stir blueberries, lemon juice and sugar together in a small pot. Place on high heat and stir about 2 minutes or until sugar crystals dissolve and a purple sauce has formed. Remove from heat and store in an air tight container until ready to serve.
6
To serve, unlatch sides of cheesecake pans and remove. If desired, remove bottoms as well. Place onto plates and top with blueberry compote.

1247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CRUSTS:, 3 cups Graham Cracker Crumbs, 1/3 cups Granulated Sugar, 1/2 cups Butter, Melted, and more.

Yes, Individual Lemon Cheesecakes With Blueberry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Individual Lemon Cheesecakes With Blueberry Compote

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