Warm Upside-Down Cheesecakes with Blueberry Sauce

1. 1

   Preheat oven to 350F (180C) F and set rack to middle position.

2. 2

   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.

3. 3

   Bake the crusts for 5 minutes and let them cool on a rack for 5 minutes.

4. 4

   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 amongthe tins.

5. 5

   (The batter will fill the tins.)

6. 6

   Bake cakes for 20 minutes, or until they are set, and let them cool on a rack for 10 minutes.

7. 7

   While cheesecakes are baking, in a small heavy saucepan combineblueberries with the remaining sugar, and water, bring the mixture toa boil and simmer it, stirring occasionally for 3 minutes.

8. 8

   Stir in the cornstarch mixture add it to the blueberries with the lemon juice, andsimmer the mixture, stirring for 2 minutes.

9. 9

   Discard the paper liners, invert the cheesecakes onto plates, and spoon the sauce around them.

* Per serving · 4 servings · Values may vary.

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