Green Marbled Mini Cheesecakes

Ingredients

Serves 8

For blueberry sauce:

• 1 cup fresh blueberries + extra for garnish
• 2 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• Pinch salt
• 1 teaspoon cornstarch

For cheesecake:

• 8 graham crackers
• 2 tablespoons unsalted butter, melted
• 1 ¼ cups + 2 tablespoons granulated sugar
• 2 pounds cream cheese, room temperature
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• Green food coloring
• 4 large eggs, room temperature

Directions

Make the Blueberry Sauce:

• In a small saucepan over medium-high heat, combine blueberries, sugar, lemon juice, 2 tablespoons water, and salt in a small saucepan. Bring to a simmer, stirring, until sugar dissolves. 
• Cook until the berries release their juices and the mixture thickens slightly, about 5–7 minutes.
• In a small bowl, whisk together cornstarch and 1 tablespoon water. Add to blueberries. Return to a simmer and cook until thickened slightly. Transfer to a small bowl and let cool completely. 

Prepare the Crust:

• Preheat the oven to 350° F. 
• Carefully wrap the bottom of a springform pan in aluminum foil ensuring that the bottom of the pan is leakproof.
•  In the bowl of a food processor, pulse graham crackers until finely ground. Add melted butter and 2 tablespoons of sugar. Pulse until combined. 
• Press mixture evenly into the bottom of the pan. Bake for 8-10 minutes until graham cracker crust is golden brown. Remove from the oven and set aside.

Make the Cheesecake Batter:

• Reduce oven temperature to 325°F. 
• In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until fluffy. Gradually add 1 ¼ cups sugar. Add salt, vanilla, and eggs one at a time, beating after each addition, scraping down sides of bowl as needed. Add a drop or two of green food coloring and combine thoroughly.

Create Marbled Effect:

• Place springform pan in a baking pan. Pour filling over the crust. Drop dollops of blueberry sauce every few inches and swirl using a bamboo skewer.

Bake Cheesecake:

• Place cheesecake in a preheated oven and pour boiling water into the baking pan surrounding the springform pan with water about halfway up the sides. Bake the cheesecake for around one hour and 15 minutes or until it is set but still wobbly. 
• Remove from the oven and transfer to a cooling rack. Allow to cool to room temperature. Place cheesecake uncovered in the refrigerator 8 hours or overnight.

Assemble:

• Carefully run a knife around the edge of the cheesecake before removing from the pan. Slice the cheesecake or cut into individual rounds. 
• Top each portion with a dollop of blueberry sauce and some fresh blueberries.