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Karen's Blueberry Lemon Mini Cheesecake Recipe
Ovo-Lacto Vegetarian: Blueberry Lemon Cheesecake, Gingersnap Crust
Karen's Best Blueberry Lemon Mini Cheesecake recipe courtesy Karen Miles The Wanderbird Eco Cruises. Karen has been a vegetarian for 20 years, and provides vegetarian meals for passengers, on request.
Her cheesecake recipe hasn't been tested by Savvy Vegetarian, but Karen has tested it many times!
18 mini cheesecakes or one 10 inch cheesecake: You'll need a 10" springform pan or 18 ramekins.
Cheesecake Crust:
- 2/3 stick of butter, melted
- 2 pinches ground ginger
- 2 cups ground ginger snaps
- 1/4 cup sugar (coarse, unrefined if available)
- Crush ginger snaps & use rolling pin to grind to a fine powder
- Combine ingredients & lightly press into bottom of a springform pan or 18 ramekins
Cheesecake Filling:
- Four 8 oz packages of cream cheese, softened
- 1 1/2 cups of sugar (fine, unrefined if available)
- 1 tsp of pure vanilla extract
- 1 1/2 Tbsp of lemon juice
- 4 large eggs
- Whip cream cheese, lemon juice and vanilla first
- Add sugar, then eggs, whip until smooth
- Fill the ramekins or springform pan
- Sprinkle blueberries on the top
- Bake at 350 for 55 minutes or until golden brown
- Small ramekins take less time (SV would estimate half or less)
