Warm Upside-down Cheesecakes With Blueberry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | T | Unsalted butter |
| 1/4 | c | Graham cracker crumbs |
| 3/4 | c | Cream cheese, softened |
| 1/4 | c | Plus 2 tablespoons sugar |
| 1/4 | t | Vanilla |
| 1/4 | t | Almond extract |
| 1 | Egg | |
| 1 | c | Blueberries, picked over |
| 1/3 | c | Water |
| 2 | t | Cornstarch dissolved in 1 |
| tablespoon water | ||
| Fresh lemon juice to taste |
INSTRUCTIONS
1997 Preheat oven to 350 degrees and set rack to middle position. In a small saucepan melt the butter over moderately high heat, stir in the crumbs, and divide the mixture among four paper lined 1/2 cup muffin tins, patting the mixture to form a crust. Bake the crusts for 5 minutes and let them cool on a rack for 5 minutes. In a bowl with an electric mixture beat together the cream cheese, 1/4 cup of the sugar, vanilla, almond extract and a pinch of salt until the mixture is combined well, beat in the egg, beating until the batter is combined well, and divide the batter among the tins. (The batter will fill the tins.) Bake cakes for 20 minutes, or until they are set, and let them cool on a rack for 10 minutes. While cheesecakes are baking, in a small heavy saucepan combine blueberries with the remaining sugar, and water, bring the mixture to a boil and simmer it, stirring occasionally for 3 minutes. Stir in the cornstarch mixture add it to the blueberries with the lemon juice, and simmer the mixture, stirring for 2 minutes. Discard the paper liners, invert the cheesecakes onto plates, and spoon the sauce around them. Yield: 4 servings Recipe by: Cooking Live Show #CL8908 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30,
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Nutrition (calculated from recipe ingredients)
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Calories: 1062
Calories From Fat: 674
Total Fat: 76.5g
Cholesterol: 407.9mg
Sodium: 636.6mg
Potassium: 488.6mg
Carbohydrates: 82.7g
Fiber: 3.7g
Sugar: 71.7g
Protein: 18g