INGREDIENTS

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