New York Style Blueberry Cheesecake(lettes)
November 14th, 2008
New York Style Blueberry Cheesecake(lette) – bite-sized silken cheesecake with lemony notes and a dollop of blueberry topping. Price available upon request.
my blueberry nights
I had these bricks of Philadelphia cream cheese that I had been intending to use for a green tea project. I was deep in my tests for green tea cupcakes and I was thinking what icing to use. I decided on a green tea cream cheese frosting. It tasted ok but the flavor of green tea completely dissolved the next day. With this result, I put the project on hold. I just didn’t realize that only a few days were left before my cream cheese reaches it’s “best before” date.
On the brink of the dreaded date, my pediatrician sister C._ mentioned to me that she needed to bring food for their meeting. What perfect timing! I volunteered to bake a cheesecake for her—New York style cheesecake with blueberry topping. To avoid the fuss of cutting the full-scale cake into portions, I baked the cheesecake in a lined cupcake pan. And instead of the usual graham cracker base, I used rosquillos, those round crisp biscuits that Cebu is famous for.
I wanted to add whipped cream rosettes on top of each miniature cheesecake but I felt that would have been too much. With or without the whipped cream, these are darling gems—creamy smooth, not too sweet and with a hint of lemon. I baked these again and substituted some butter cookies for the rosquillos as it was out of stock in my local supermarket.
C._ said her colleagues gobbled up the cheesecakelettes in no time. And it helped that they were just the perfect fit for any hungry mouth!
Entry Filed under: Cheesecakes
4 Comments Add your own
1. karen | April 8th, 2009 at 3:42 am
Wooow..these cheesecakelettes surely make me go hungry!! Haha..i love blueberry cheesecakes and those are my usual pair w/ java coffee whenever I feel like having a bite of something =) your NY style blueberry cheesecake seems to offer a fresh taste esp. w/ the rosquillos/butter cookies as base. I’m just curious though what would it taste like w/ the green tea flavor =) goodluck w/ your recipes! Ü
2. roselync | April 8th, 2009 at 9:30 am
Karen: Thanks, these are also a top favorite in our house. My brother-in-law has said that he shuns rich, sugary desserts. But after tasting this cheesecake, he declared that he will eat a slice any time because it’s light, silken and not too sweet. He even brought an 8-inch version to work! He’s a New Yorker, by the way.
I haven’t gotten around to testing the green tea cheesecake as I am still perfecting my matcha (Japanese green tea) cupcakes. Thanks for the reminder, the green tea cheesecake project is now back on the queue.
3. Josephine & Daphne | May 17th, 2010 at 12:07 pm
OMG! i love blueberry cheesecakes! this is such a good idea! can u pls send me the ingredients and instructions, i cant wait to make these! what can i use for the bottom part? can i use grahams?
4. Danno | July 14th, 2010 at 8:20 pm
Wow that’s an amazing recipe for some sweet looking cheesecake. Check out these pie recipes
http://www.mama-knows.com/recipes/easy-ways-to-make-pies.html
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