Blueberry-White Chocolate Cheesecake Cups

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: 30 Minutes or Less

1 cup graham crumbs
2 tbsp sugar
1/4 cup butter, melted
3 tbsp butter
2 oz white chocolate (use two baker's squares for easy measuring)
8 oz cream cheese, room
temperature
6 tbsp whipping cream
1/2 tsp vanilla
2 cups blueberries, frozen
1/2 cup turbinado sugar
1/2 cup lime juice
For the crumb: Combine crumbs, sugar and 1/4 cup melted butter. Set aside.

For the filling: Melt 3 tbsp butter and add the chocolate, stirring to melt (don't let it get too hot - just warm enough to melt the chocolate). Blend cream cheese in a food processor fitted with an S-blade. While the machine is running, add the chocolate mixture, then the whipping cream and vanilla. Scrape down the side and blend again to ensure it's entirely smooth.
For the compote: Combine blueberries, turbinado sugar and lime juice in a saucepan and cook over medium heat until the berries have a jam-like consistency and thicken (about 10-15 minutes). Cool completely.

Assembly: Sprinkle 1/4 of the crumb mixture in the bottom of a single-serve dessert dish, top with 1/4 of cheesecake filling and finish with 1/4 of the blueberry compote. Repeat with three more servings. Serve chilled.
Yield: 4 servings


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