Simple Way to Make Any-night-of-the-week Blueberry Lemonade mini cheesecakes

Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to make a distinctive dish, Simple Way to Make Any-night-of-the-week Blueberry Lemonade mini cheesecakes. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Blueberry Lemonade mini cheesecakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blueberry Lemonade mini cheesecakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Blueberry Lemonade mini cheesecakes is 25 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Blueberry Lemonade mini cheesecakes estimated approx 1 hr.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Blueberry Lemonade mini cheesecakes using 16 ingredients and 3 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Blueberry Lemonade mini cheesecakes:

1. Crust
2. Approximately 15 white oreos
3. Zest of a lemon
4. 1/4 cup granulated sugar
5. 4 tbsp unsalted butter (melted)
6. Batter
7. 24 ounces cream cheese
8. 1 cup heavy whipping cream
9. 1 cup granulated sugar
10. 2 tbsp cornstarch
11. 2 tsp lemon extract
12. 3 eggs
13. 12 ounces blueberries
14. Zest of a lemon
15. Tbsp lemon juice
16. Tip: make sure EVERYTHING is at room temperature!

Steps to make to make Blueberry Lemonade mini cheesecakes

1. Scrape oreos (trust me don't be lazy you will regret it🤮) using your food processor, grind oreos, zest, sugar really fine. Add butter and pulse until its crumbly. Using a tablespoon scoop into silicone molds and using a circular motion to get fully incorporated. Bake at 350 for 8 minutes. Lower oven temperature to 315 degrees
2. Using the paddle attachment, cream the heavy cream and cream cheese until its whipping together smoothly. Lower the speed and add the sugar and cornstarch. Scrape. Add eggs one at a time and vanilla. Scrape and mix. Add lemon zest, extract. Scrape and taste. Add your rinsed blueberries to your food processor and pulse until they are chunky. Add your blueberries to the cheesecake batter and mix until well incorporated scraping the bottom. Taste.
3. Using a #3 ice cream scoop. Scoop batter into silicone molds, to the top. Spread the batter gently to the sides. Do not bang out the air! Bake the cheesecakes at 315 for 30 minutes. They should temp at 155

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So that's going to wrap it up for this exceptional food Recipe of Quick Blueberry Lemonade mini cheesecakes. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!