Blueberry Cheesecake Bites

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Blueberry cheesecake bites require a specialty pan and a few other key tools. Make blueberry cheesecake bites at home with help from the owner of a bed and breakfast in this free video clip.

Part of the Video Series: Cheesecakes & Desserts
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Video Transcript

Hi, I'm Anna Maria de Freitas, owner of the Harrison House Suites, Tuckerhouse Inn, and Coho Restaurant in Friday Harbor San Juan Island. Today, I'm going to show you how to make some cheesecake bites. I have actually a specialty pan here. This looks like a little cupcake or muffin pan but it has removable bottoms. So it's like for a spring form pan but they're minis. If you don't have anything like this you can actually use muffin pans or cupcake pans with a liner. It works just as well. So this is very much like a traditional cheesecake. We're going to use some graham crackers to make a crust. If you'd like to cheat, you can use some vanilla wafers. Just pop one of them right down there as your crust and that will save you a little bit of time. So a few options here. So I'm just going to grind my graham crackers. OK. We're going to take out a couple of those big pieces that didn't quite get pureed. And put that in there. Then I have some melted butter. We're going to add that and give it a good mix. Sure I've got two tablespoons of butter for about four graham crackers. And then I put a little cooking spray on here. About a teaspoon or so of graham crackers for the crust. Push them down. Now just push them down so that you're going to get a good firm crust. So I have a preheated oven and as soon as I finish these we'll pop them in the oven while we make our filling. So you can see how the vanilla wafers would be a little bit easier but not too bad. So we have our crust ready to go and I'm going to put these in a 350 oven for about eight minutes just until they begin to turn golden brown. OK so while they're cooking I'm going to work on the filling. You can do this in a stand up mixer or a hand mixer. I like doing it in a food processor. So I have eight ounces of cream cheese. I also like to do things with everything at room temperature, to give it better emulsion so the cream cheese, and a little bit of sugar. Going to go in first. Then we're going to stop, then we're going to scrape down the sides. So we're going to scrape down the sides. And we're going to let it mix again until it's well combined. Then I'm going to add half a teaspoon of vanilla. And I have two eggs. I'm going to add them one at a time. Just until they're incorporated. And again we're going to scrape down the sides again. Give it another few seconds here. Now we're going to add our last egg. And one more scrape down. And there we go. I'm going to go check on our crusts. OK so we have our baked crusts. We also let them cool a little bit because we don't want to put the filling on to a hot crust. I'm just going to pour this in to a little measuring pitcher to make it a little easier to pour in to the pan. OK. So we're going to pour them about three quarters because they are going to rise. As you can see these here, they did rise and they fell, but they created a wonderful little canyon there where we're going to use to fill our blueberries. And as I said you can do the same thing with a cupcake, you can use the liner, the paper liner. Either with a traditional crust or vanilla wafer. I think we can squeak one more out of here. And then for presentation you can just peel the paper off and they work just as well. Sometimes we like to spray the paper lining. Just makes getting them out a bit easier. OK perfect. So these are going to go in the 350 degree oven for about 15 to 20 minutes until they just sort of puff up and begin to crack then you're going to pull them out and we're going to cool them as I did with these. Usually preferably overnight. And then I'm going to show you now how we can finish these off. So as I said, the bottoms just pop out so they're pretty easy to take out of the pan. And they have these wonderful duvet in here which will be perfect to fill with the berries. And a little bit of mind here for garnish. I hope you enjoy your blueberry cheesecake bites. Bon apetit, this is Anna Maria from Friday Harbor.

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