I love cheesecakes, but I don’t make them often. I just don’t often have enough people over to eat a whole cheesecake. Added to that, I’m at stay at home mom, and Hubs is home every day for lunch (so no sending it to work for coworkers), and there are just not many cheesecake opportunities.
Lucky for me, I was at a garage sale over the summer and snagged a set of mini springform pans. And yet I still didn’t put them to use until this event. Well, actually for Hubs’ birthday. I’ve had a lot of cake orders and birthdays lately and we’re all a little caked out.
So it was a perfect opportunity to break in that mini cheesecake pan and try out a new recipe!
Speaking of new recipe, about that gingerbread crust – I had waaaaay too many gingerbread cookies left after Christmas and they got all dried out and hard (but still tasty). So I ground them up in the food processor, sifted out the big chunks of royal icing and tossed them in the freezer. I didn’t know when or why, but I knew those gingerbread crumbs were destined to become cheesecake.
The spiciness of the gingerbread is the perfect complement to the fruity blueberry cheesecake (which boasts a pinch of cinnamon & a splash of whisky itself). It’s smooth and creamy and spicy and perfect and officially my new favorite cheesecake. I’m actually glad it was a mini cheesecake, because I totally would eaten a full sized version of this!
*This fits one 4 ½-inch springform pan. For a full sized (9-inch) springform pan, triple the recipe, increase cooking temperature to 350 and extend baking time by 15 minutes, if needed.
Blueberry Cheesecake with Gingerbread Crust
Inspired by Fine Cooking
1 ½ tbsp butter, melted
1 ½ tbsp. packed brown sugar
1 1/3 cups fresh or frozen (slightly thawed) blueberries
3 tbsp sugar
½ tsp lemon juice
Pinch of cinnamon
1 tbsp whiskey or bourbon
1 scant tsp corn starch
8 oz cream cheese, room temperature
1/3 cup sugar
1 egg, room temperature
2 tbsp sour cream, room temperature
¼ cup strained blueberry sauce (directions below)
¼ tsp vanilla extract
Place the blueberries, sugar, lemon juice, and cinnamon in a small saucepan. Shake to coat. Set aside for 5 minutes or until the blueberries release their juices.
Reduce oven heat to 325 degrees F
Pour the filling into the baked crust.
Makes 1 mini cheesecake, serving 2-4
Today’s delicious cheesecake is in celebration on Camilla’s 16th wedding anniversary! Here’s more about the event:
It was such a hit and we all had so much fun that she decided to see if she could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of her favorite foodie bloggers.
More than #SixteenCheesecakes
So is that gorgeous cake platter actually a candle stand? I LOVE it!! oh and your cheesecake sounds delicious too.ReplyDelete
Hahaha - it's entirely possible, Wendy! It was a garage sale find, so I really have no idea!Delete
How gorgeous is that cake!! That sauce on top looks incredible!!ReplyDelete
Hi Amy, this would be a great contribution to Food on Friday: Birthday Food over at Carole's Chatter. Please do bring it over to join in the Birthday fun. CheersReplyDelete
Blueberry is one of my favorite cheesecakes! Mini in size but not flavor!ReplyDelete
Such a beautiful cheesecake! I absolutely love the color.ReplyDelete
I don't know what I love more, the cheesecake proper or that sauce!ReplyDelete
I love my mini cheesecake pans. Although mine weren't a garage sale find. Beautiful cheesecake!!!ReplyDelete
I love the combinations of the blueberry and gingerbread. It looks gorgeous!ReplyDelete
beautiful cheesecake! and gingerbread crust!? Oh my.ReplyDelete
And yet another excuse to use my mini springform pan.giggle Love blueberries and pairing them with gingerbread cookies, killer idea.ReplyDelete
Gorgeous looking cheesecake!! Love the colors!!ReplyDelete