Today I decided to make these cute Mini Lemon Blueberry Cheesecakes. These are the perfect dessert for the summer, as they include both seasonal fruit and are portion sized, so there's no need for slicing a full cheesecake. Also, by using cupcake/muffin tins, you don't have to worry about having difficulty with the cheesecake or graham cracker crust sticking to the pan.
In terms of alterations, it took about 22 minutes at 325F and made 14 mini cheesecakes. One modification that I might make in the future would be to decrease the amount of lemon juice used in the cheesecake portion, as some might find it sour, but it really depends on your preference, as others may find it just right. I would also use 1/2 tsp for the blueberry swirl rather than 1 tsp, as I found it made most of the mini cheesecakes too blue and didn't create the nice balance between the cheesecake and blueberry swirl on top. One thing that I did forget to do for the cheesecakes was to bake the graham cracker crust for a few minutes before adding the cheesecake and blueberry swirl, however, I think this would be great to include next time around to give the curst a bit firmer.
As for cooling, make sure to give the cheesecakes lots of time to cool, as they will take a bit of time to settle in the middle. However, these cheesecakes taste so good that you might not get the chance to let all of them cool completely, as my parents ended up eating them before they had cooled and loved them regardless! However, it does make a difference in terms of storing them and to create a traditional cheesecake texture. In terms of determining if the cheesecakes are ready to take out of the oven, I recommend giving the muffin tray a bit of a shake to see if the middle jiggles and also by using a toothpick. However, with the toothpick trick I wouldn't fully trust it, as cheesecakes are gooier by nature, so it's a bit of both techniques, as the cheesecakes will settle more once cooled. Overall, I hope you enjoyed this review and have fun making these mini cheesecakes :)
Here is the link to the recipe: livewellbakeoften.com
All photos are taken by Lauren Tang for (c) 2020 Baking with Lauren
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