Mini White Chocolate Blueberry Cheesecake

I’m often inspired by what I have in my refrigerator. Today, it was 2 pints of fresh blueberries. I thought it would be nice to turn these into a new version of my white chocolate cheesecake. BUT – I wanted a small cheesecake just for the 2 of us. Let’s be honest, a full-size cheesecake in the frig is GOING to be eaten!! So for waist-watching purposes, this 6″ cheesecake will satisfy my craving in a small, but perfect way. It will make about 6 servings.

You will need a 6″ spring form pan. I am finding that my old friend “parchment paper” can be used on both the bottom, and the sides of the pan, after spraying the pan with cooking spray. Just cut a circle slightly larger than the pan bottom, and press it into the pan. Then cut a band of parchment to go around the sides. When the cheesecake has set in the refrigerator overnight, I take it out of the pan, and peel off the parchment to reveal a PERFECT cheesecake! No more running a knife around the pan to loosen the cake, and no more pieces of the crust stuck to the pan!

Make the blueberry sauce:

1 1/2c fresh blueberries
1/2 c granulated sugar
2 Tbsp corn starch
1 Tbsp fresh lemon juice
1/2 c water

In a small saucepan over low heat, combine all ingredients. Stir and bring to a low simmer for about 5 min. Break up a few of the berries on the side of the pan, using a wooden spoon. Set aside to cool.

Prepare the graham cracker crust:

3/4 c graham cracker crumbs
1 Tbsp granulated sugar
1 1/2 tsp light brown sugar
1/4 c finely chopped walnuts (optional)
2 1/2 Tbsp salted butter, melted.

Combine all ingredients, stir together til blended.

Prepare a 6″ spring form pan by spraying with cooking spray, and lining with parchment paper on bottom and sides. (See directions at top of post). Press crumbs into the bottom, and up the sides, using a measuring cup. Set aside.

Prepare the cheesecake filling:

1 1/2 pkgs (12 oz) full fat cream cheese, at room temp
1/4 c granulated sugar
2 large eggs
1/2 tsp vanilla extract
1 c white chocolate chips
1/4 c heavy cream

Preheat oven to 325 degrees.

Melt white choc chips and heavy cream in the microwave – 20 seconds at a time. Stir, and repeat til melted and smooth. Set aside.

In a stand mixer, using a paddle attachment, blend the cream cheese and sugar til very smooth. Add eggs, 1 at a time. Blend between each addition, just til incorporated. Add vanilla, and white choc. mixture. Blend to combine.

The best way to bake a cheesecake is in a water bath. It creates the most even baking for sure. You can bake it on a sheet pan if you prefer – but it may not come out quite as “perfect”.

Wrap the outside of your spring form pan with a single large piece of foil – to prevent any water from getting into the crust on the bottom. (Don’t overlap 2 small pieces of foil, as water WILL GET IN!) Place the foil-covered pan into a larger pan. Pour 1/2 of cheesecake mixture into the crumb-lined pan. Top with 2-3 Tbsp of the blueberry sauce, then swirl gently using a sharp knife. Top with the remaining cheesecake mixture, completely covering the sauce. Add another 2-3 Tbsp of the blueberry sauce, and swirl again – making a final beautiful pattern.

Pour about 1″ of water into the pan, making sure it stays well below the top of the foil. Bake at 325 degrees for about 60 minutes. It will be done when the edges are set, and the center is just a little jiggly.

Remove pan from water bath. Allow to cool completely in the pan, at room temp, then refrigerate overnight.

When ready to decorate, remove the cake from the pan, and unwrap the parchment paper from the bottom and sides of the cake. Place cake on a serving plate, or 8″ cardboard round. Decorate with a piped whipped topping, and white chocolate curls. Serve with the remaining blueberry sauce.