Blueberry Lemonade mini cheesecakes.
Hello everybody, it is Brad, welcome to our recipe site. Today, we're going to prepare a special dish, blueberry lemonade mini cheesecakes. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Blueberry Lemonade mini cheesecakes is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Blueberry Lemonade mini cheesecakes is something that I've loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have blueberry lemonade mini cheesecakes using 16 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Blueberry Lemonade mini cheesecakes:
- {Prepare of Crust.
- {Prepare of Approximately 15 white oreos.
- {Take of Zest of a lemon.
- {Get 1/4 cup of granulated sugar.
- {Make ready 4 tbsp of unsalted butter (melted).
- {Take of Batter.
- {Get 24 ounces of cream cheese.
- {Prepare 1 cup of heavy whipping cream.
- {Get 1 cup of granulated sugar.
- {Make ready 2 tbsp of cornstarch.
- {Prepare 2 tsp of lemon extract.
- {Get 3 of eggs.
- {Make ready 12 ounces of blueberries.
- {Prepare of Zest of a lemon.
- {Get Tbsp of lemon juice.
- {Get of Tip: make sure EVERYTHING is at room temperature!.
Steps to make Blueberry Lemonade mini cheesecakes:
- Scrape oreos (trust me don't be lazy you will regret it๐คฎ) using your food processor, grind oreos, zest, sugar really fine. Add butter and pulse until its crumbly. Using a tablespoon scoop into silicone molds and using a circular motion to get fully incorporated. Bake at 350 for 8 minutes. Lower oven temperature to 315 degrees.
- Using the paddle attachment, cream the heavy cream and cream cheese until its whipping together smoothly. Lower the speed and add the sugar and cornstarch. Scrape. Add eggs one at a time and vanilla. Scrape and mix. Add lemon zest, extract. Scrape and taste. Add your rinsed blueberries to your food processor and pulse until they are chunky. Add your blueberries to the cheesecake batter and mix until well incorporated scraping the bottom. Taste..
- Using a #3 ice cream scoop. Scoop batter into silicone molds, to the top. Spread the batter gently to the sides. Do not bang out the air! Bake the cheesecakes at 315 for 30 minutes. They should temp at 155.
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