Classic Cheesecake Mini’s – Blueberry
Let me preface this by saying that when I say “classic” cheesecake I am referring to my own classic cheesecake recipe. To be specific, it’s an old family recipe. My Dad has been making it forever. After helping him make it a couple of times, I thought I would give it try when it came time to bring something to a potluck at work. Thing was, I really didn’t make much at the time, so “Dad’s cheesecake” was my go-to.
For years, this family treat was dressed and topped with canned cherries. The kind you get to fill a pie, normally. I wasn’t a fan, so when I finally started making this bad-boy myself, I thought, “Yes! I get to change the topping!” At first, I still used the canned toppings – it was hella easier. Just open a can, and pour on top of your set cheesecake: easy. Problem was there we’re many options. I think the options included raspberry and blueberry. There were a few other flavours, but they didn’t belong on a cheesecake.
Dad must have gotten sick of the same old pie filling too because one day he grabbed some strawberries and a glaze to put together for a different kind of cheesecake topping. Being made mostly of sugar, the strawberry glaze was delicious and sweet as hell. I tried it too the next time I made cheesecake.
Since this cheesecake continued to be my go-to for every potluck, I wanted to mix it up. Not only was I getting bored always grabbing the same topping, but I was also always sharing this treat and not everyone enjoyed the same toppings. I started bringing it it to work without topping and letting people top their own cheesecakes. I would put the glaze or canned topping to the side and then people could take whatever they wanted.
At the request of those who love this treat, I even tried topping it with a shredded chocolate bar – a Galaxy to be exact. (Also delicious.) The thing is, this cheesecake really has a base and the topping can be whatever you want it to be. I’ve used canned toppings, jams, fresh fruit, fruit glaze, chocolate, and I’m sure I’ll continue to try even more! Especially working on this blog with my bestie!
So here it is; just in time for a spring – a fresh treat to bring to a get together or to make for potluck. My Family’s Classic Cheesecake! Featuring the Mini Blueberry Special; Did you know that May 26th is National Blueberry Cheesecake Day?
- 1 box of Christie Peek Frean Digestive Cookies
- 1 stick of butter (or half a cup)
- Dream Whip (you will need milk and vanilla extract to make this)
- 1 bar of Cream cheese (or 250G)
- Half a cup of sugar
- 1/2 a cup of Blueberry juice
- 1/2 a cup of Water
- 1/2 a cup of Sugar
- 1 table spoon of Cornstarch
- 1 quart of fresh Blueberries
To make the classic cheesecake that kicks everything off, start with the crust. A food processor works best; mash up those cookies into tiny little bits – tiny enough that when molded together with butter, they will form a nice smooth crust. While you are destroying cookies, start melting some of that butter in nice deep pan on low heat. As you crush cookies, add them to the melting butter in the pan and start to stir! Don’t let anything burn!
Stir all the cookies and butter together until the result is a smooth buttery-crumbly crust-like pile of cookie bits. Now, depending on what kind of cheese cake (or how many cheesecakes) you are making, move your crusty cookies from the pan to your dish. In the example shown, I used some small paper ramekins (or giant ketchup cups) to make a bunch of smaller cheesecakes this time. It also makes it easier to give them away and share with the cool kids. With the small ramekins, we filled the crust about half an inch deep. This is totally up for debate though – make your crust as thick as you’d like it. Let the crust sit in the fridge while you move onto the next set of steps.
Now for the middle bit; the cream of the crop – the cheese that makes the cake! The dream whip is easy, you just have to follow the instructions on the package. Basically you put the mix in a bowl, add some milk and vanilla extract and watch it WHIP (and watch it nae-nae). Set that aside. In another bowl, mix the softened cream cheese and the sugar together. Mix it well enough that you can’t tell there is any sugar even mixed in!
Once both those things are mixed separately, fold them together – I repeat FOLD them together. (Folding: kind of like mixing, but not really ’cause you just keep turning each one on top of the other.) Next, you’re going to put this folded cheesecake masterpiece together. If you are making several individual ones, like we did, a scoop on top of each of the set cookie crusts works perfectly. (Obviously just glob it all on there if you are only make a big one). Leave this in the fridge to set for at least a few hours.
At any point while your cheesecake is setting, make some topping! If you feel like it of course. The canned fruit method is a viable option too, if you’re lazy and satisfied the mediocre flavour…
To make the blueberry topping we tried this time, start by mixing together the sugar and the cornstarch. In a glass separately, we mixed the water and the juice together and then gradually (and SLOWLY) add the water / juice mix to the sugar / cornstarch mix. That last thing you have to do is crush up a bunch of fresh blueberries. Put that all together on the stove, and cook on medium to high heat until the mixture boils and thickens. Stir it constantly!! (Don’t stop until it’s done!)
Let that cool a bit and then when it’s completely cooled, top your cheesecake with it! I saved some full blueberries to top the cheesecake along with the glaze. Delicious!