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1
CRUST:
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2
Preheat the oven to 350F.
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3
Line a muffin tin with 9 liners.
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4
Fill the empty spaces with water to ensure even baking.
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5
Crush or chop the graham crackers to crumbs and stir into the sugar and melted butter.
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6
Press n even amount of Graham cracker crumbs into each muffin liner.
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7
Press down the crust with a bottle cap an set aside.
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8
FILLING:
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9
In a medium sized bowl, combine the of rented cream cheese an white sugar.
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10
Beat until smooth and creamy.
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11
Add the vanilla extract, egg, and lemon zest.
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12
Beat until combined.
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13
Pour the cheesecake filling evenly between the 9 cups and bake for 20-22 minutes.
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14
The centers will still jiggle a bit by the edges should a very light brown.
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15
Remove from oven and let cool at room temperature for 30 minutes.
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16
Transfer the cups to the fridge and let cool for at least 2 hours.
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17
The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.
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18
TOPPING:
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19
Once the cheesecakes have cooled, place 4 1/2 TBsp of blueberry jam in a small bowl and microwave for 20-25 seconds.
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20
Spoon 1/2 TBsp of jam on the top of each cheesecake and spread to cover the top.
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21
Immediately top with fresh blueberries.
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22
Place the last 1 1/2 TBsp jam in the same bowl and microwave for 10-15 seconds.
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23
Using a pastry brush, brush the tops of all the blueberries with the jam.
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24
Dust the tops with powdered sugar.
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25
Serve immediately.
