Blueberry Cheesecake for 4-6

How can you beat a 6 inch blueberry cheesecake that is light and fresh and perfect for a small gathering? 

Blueberry Cheesecake

Blueberry Cheesecake

This lovely dessert started out as a cheesecake for ten at the blog Bakeaway with Me. It looked so appealing that I vowed to make it when the blueberry harvest came in—even though I am not a big cheesecake eater.  

Blueberry cheesecake, cut

Blueberry cheesecake, cut

But there was a problem. I am dieting. And dieting while blogging is tough. Dessert a special challenge–it goes something like this:

Day 1: Make a lot of cookies to test a new recipe. Eat a lot of cookies (for analysis purposes…).

Day 2: Revise recipe and bake again. Eat one cookie (alright three), then send cookies with your lifeguard daughter to the pool.

Day 3: Make final recipe changes and do final test. Sample final changes (extensively). Send leftovers back with the CSA truck.

Day 4: Cry when you get on the scale.

A piece of blueberry cheesecake (disappearing)

A piece of blueberry cheesecake (disappearing)

And so I resolved to make smaller recipes and cut this recipe down and bought a 6 inch springform pan. It’s not just me—one of my blogging friends, Thao from In Good Flavor, recently came to the same conclusion. Gotta love your fellow bloggers! 

And in the end, I figured, small makes sense. I am much more likely to have a dinner for 4 – 6 than 10! 

Spoon blueberry puree into batter.

Spoon blueberry puree into batter.

Swirl in blueberries

Swirl in blueberries

Add topping to blueberry cheesecake

Add topping to blueberry cheesecake

While this blueberry cheesecake requires a lot of elapsed time it is not at all difficult. With fresh blueberries folded into the topping (along with cooked blueberries in the cheesecake), it has a brightness that I don’t usually associate with cheesecake. Enough to win over even a non-cheesecake person!  bb-cheesecake-profile

Blueberry Cheesecake
Serves 4
This delicious 6 inch blueberry cheesecake is perfect for a small gathering or a romantic dinner for two. Cheesecake--it's not just for parties anymore!
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Total Time
10 hr
Total Time
10 hr
496 calories
42 g
190 g
34 g
9 g
19 g
230 g
330 g
36 g
0 g
11 g
Nutrition Facts
Serving Size
230g
Servings
4
Amount Per Serving
Calories 496
Calories from Fat 299
% Daily Value *
Total Fat 34g
52%
Saturated Fat 19g
93%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 190mg
63%
Sodium 330mg
14%
Total Carbohydrates 42g
14%
Dietary Fiber 2g
6%
Sugars 36g
Protein 9g
Vitamin A
27%
Vitamin C
11%
Calcium
13%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup blueberries
  2. 1/2 tablespoon cornstarch
  3. 10 ounces cream cheese; softened (1 package plus a little more)
  4. 1/3 cup sugar
  5. 2 Eggs
  6. 1 tablespoon Cornstarch
  7. pinch Salt
  8. 1/2 cup + 2 tablespoons Sour cream
  9. 1 tablespoon Sugar
  10. 1/4 teaspoon Vanilla extract
  11. 2 tablespoons Sugar
  12. 2 tablespoons water
  13. 2/3 cup Fresh blueberries
  14. .
Instructions
  1. Combine 1 cup blueberries and 1/2 tablespoon cornstarch in container of an electric blender; blend until smooth. Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/4 cup puree for glaze.
  2. Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1/3 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 1 tablespoon cornstarch and salt. Pour batter into a greased 6-inch springform pan. Pour puree over cheesecake batter; gently swirl with a knife. Bake at 325 F degrees for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.
  3. Combine sour cream, 1 tablespoon sugar, and vanilla in a small bowl; mix well. Spread sour cream mixture over cheesecake. Bake at 325 F degrees an additional 10 minutes. Cool cheesecake on wire rack. Cover and chill 8 hours.
  4. Combine reserved 1/4 cup puree, 2 tablespoons sugar, and water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in 2/3 cups blueberries; let cool.
  5. Remove sides of springform pan. Spoon blueberry glaze on cheesecake. Yield: 4-6 servings.
beta
calories
496
fat
34g
protein
9g
carbs
42g
more
Art of Natural Living http://artofnaturalliving.com/
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16 thoughts on “Blueberry Cheesecake for 4-6

  1. Lynn

    The rain we are getting in our part of Pennsylvania ended our blueberry season after only a couple weeks. 🙁 Luckily I have a bunch of frozen blueberries so I can make this cheesecake this weekend. 🙂 Looks fantastic!

  2. Beth

    I love sweets, and I’m all for downsizing whenever I can. Have you noticed that the first bite is always the best? A good reason to cut down on serving size, and to make the dessert smaller in the first place!

    1. Inger

      I agree Beth–sometimes I am happy with just a bite. If you are downsizing, stay tuned for the 6 inch fruit pies that I’m working on!

  3. David

    I know your pain – and I am not very good at the dieting either. I love food. There, I have said it. While I want to be thin, food seems to be winning. The score is something like this: Food 7,238,627 – David 0.

  4. Thao @ In Good Flavor

    OMG Inger! I love this cheesecake! I love berry cheesecakes…even more than chocolate cheesecakes. I’m all about the blueberries, the more the better. This looks divine! And you know I’m loving the 6-inch pan—they are portion controlled (kinda) and sooooo cute! Thanks for giving me a shoutout!! It made my day! 🙂

    1. Inger

      I was so encouraged to hear I am not the only one struggling with food blog testing issues, Thao! And I just discovered a mini angel food cake pan that must have been my grandmothers–how about that!

  5. Pingback: Tuesdays Thoughts: Good Eats & Miscellany | Me & Monster

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