1 tb Unsalted butter
1/4 c Graham cracker crumbs
3/4 c Cream cheese, softened
1/4 c Plus 2 tablespoons sugar
1/4 ts Vanilla
1/4 ts Almond extract
1 lg Egg
1 c Blueberries, picked over
1/3 c Water
2 ts Cornstarch dissolved in 1
-tablespoon water
Fresh lemon juice to taste
Preheat oven to 350 degrees and set rack to middle position.
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. Bake
the crusts for 5 minutes and let them cool on a rack for 5 minutes.
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 among the tins. (The batter will fill the
tins.) Bake cakes for 20 minutes, or until they are set, and let them cool
on a rack for 10 minutes.
While cheesecakes are baking, in a small heavy saucepan combine blueberries
with the remaining sugar, and water, bring the mixture to a boil and simmer
it, stirring occasionally for 3 minutes. Stir in the cornstarch mixture add
it to the blueberries with the lemon juice, and simmer the mixture,
stirring for 2 minutes.
Discard the paper liners, invert the cheesecakes onto plates, and spoon the
sauce around them.
Yield: 4 servings
Yields
1 Servings