This recipe may very well become your "go to" summer dessert. Sweet-tart berries are placed in the bottom of individual ramekins and a quick, lemony batter is poured over. Once they are chilled you can pile extra berries on top for a pretty presentation. (You might want to save one or two for a midnight snack.) No crust, no springform pans, just all the good stuff!
24 ounces cream cheese (3 cups), softened
1 1/3 cups sugar
1/4 teaspoon salt
2/3 cup sour cream
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon Grand Marnier (or 1 teaspoon lemon or orange zest)
3 large eggs
1 pint blueberries, washed and rinsed (or substitute other berries such as raspberries or sliced strawberries)
Option: Instead of the fresh berries you may useFresh Blueberry Compote (recipe attached)
Preheat your oven to 350 degrees F.
Combine the cream cheese, salt and sugar in the bowl of a mixer and beat until smooth and fluffy, about 4 minutes. Add the sour cream, lemon juice, Grand Marnier or zest and eggs and beat just until well blended.
Scatter 6-8 blueberries or a mixture of berries in the bottom of each of 8 medium or 12 small ramekins and fill the cups with the batter to about 1/4 inch from the top. If you are using the compote, place about 2-3 teaspoons in the bottom of each cup before adding the batter.
Bake for about 40 minutes or until the cheesecakes are just set. They will puff up but will settle back down as they cool. Refrigerate for at least 4 hours orup to overnight.
Serve with additional berries or Fresh Blueberry Compote.
Fresh Blueberry Compote:
2 pints blueberries
1/2 cup sugar
Juice and zest of 1 lemon
2 tablespoons Grand Marnier (optional)
Place all of the ingredients in a sauce pan over medium heat and simmer, stirring occasionally, until the sauce reduces and thickens to a syrup like consistency. This will take about 12 minutes. Blueberries are especially wonderful at creating a silky sauce without any additional thickeners. If you are using the compote for the cheesecake, allow it to cool before adding to the ramekins.