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Petite Blue Cheesecakes

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Ingredients
  Gingersnap cookies 3 Ounce (Should Equal 0.75 Cup Of Crumbs)
  Raisins 2⁄3 Cup (10.67 tbs)
  Pecans 1⁄2 Cup (8 tbs)
  Butter 4 Tablespoon, melted (1 Tablespoon. To Butter Muffin Cups)
  Blue cheese 3 Ounce, crumble by hand
  Shallots 1 1⁄2 Tablespoon, finely minced
  Balsamic vinegar 1 1⁄2 Teaspoon
  Cream cheese 12 Ounce
  Eggs 2
  Salt To Taste
  Pepper To Taste
  Rosemary 1⁄2 Teaspoon, finely chopped
  Honey 3 Tablespoon
  Sour cream 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 325F degrees. Lightly butter each cup of 12 cup mini muffin tin. If your mini muffin pan does NOT have removable bottoms, I would recommend using paper cups in each cup.

Put all gingersnap crust ingredients (except butter) into food processor. Chop until thoroughly mixed and resembles a pasty crumb mixture. Once finely chopped, add in butter and whirl gingersnap crust again until combined. Divide gingersnap crumb mixture equally amongst all mini muffin cups. Press down firmly and bake at 325F for 8 minutes. Reset oven to 300F when the crust is done.

Beat all blue cheesecake ingredients (except eggs) together in mixer. Once all blue cheesecake ingredients are thoroughly combined, add eggs and continue to mix until well blended. Divide the filling amongst the 12 cups; fill about 3/4 full.

Bake for 30 minutes or until mostly set. Look for the cheesecake to have nicely browned edges. They will look puffed up and luscious. Remove cheesecakes from oven and cool for 30 minutes while still in the muffin pan. These are impossibly decadent with a good glass of white wine and a simple, elegant side salad.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Ingredient: 
Milk Product
Restriction: 
High Protein
Servings: 
4

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