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!
4 comments November 14th, 2008