Crush the graham cracker in a food processor. Add sugar and the melted butter and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
Divide the mixture between 10 to 12 molds or muffin cups. Use a pastry tamper or the back of a ¼ measure cup to help press the crumbs firmly to the base. Let chill in the fridge while you make the fillingPro tip - make sure to press down firmly on the crumbs or the bottom will be a crumbly mess when you unmold later.
In the bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.Pro tip - The cream cheese must be at room temperature. Otherwise, the batter will be lumpy. And if necessary, place a warm bowl on top of the cream cheese to help thaw faster.
Add the eggs, one at a time, making sure to incorporate each well. Divide the batter between the prepared pans over the chilled cookie crumbs.Pro tip - We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix.
Double boiler - Place the muffin tray in a baking pan. Pour about a cup of hot water on the outside of the baking pan. Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
Bake for 25 to 30 minutes until the top is set but still slightly wobbly. Once baked remove and let cool in the pan for 10 minutes while you prepare the topping.
In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and ¼ cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some blueberries whole.
Combine the remaining water with cornstarch. Add it to the blueberries. Continue to cook on low heat until the filling is thick and glossy. Pro tip - Cornstarch can settle to the bottom of the water so you must stir it just before adding it to the saucepan.
Remove and cool a little before you pour it over the cheesecake. Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.
Top and chill
After 10 mins, spoon about 2 tbsp blueberry filling over each cheesecake. Top the pan so the filling spreads evenly.
Chill the cheesecake for at least 4 hours - preferably overnight. Unmold from the pans and garnish with a mint leaf or fresh blueberries.Pro tip- do not try to unmold the cheesecake before chilling for at least 4 hours otherwise they will fall apart. Chilling will ensure the crust comes one in one piece too.
Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. Cold ingredients will give a lumpy or curdled cheesecake batter.
For the crust, you can use graham crackers but you can try any of your favorite brands of cookies such as Oreos, biscoff or digestive.
Use good quality cream cheese such as Mascarpone or Philadelphia as they are thicker in consistency as compared to low-fat cream cheese which can affect the consistency of your baked batter.
You can thaw cream cheese in the microwave at 50% power for 10 secs at a time but do not melt it as it does alter the taste and texture.
Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency
Never over mix, a cheesecake batter at this will incorporate air and lead to cracking on the top.
Not all cheesecakes need to be baked in a water bath but since cheese is so delicate a water bath helps it bake gently leaving that custard-like creaminess.
When baked let the cheesecake cool in the pan. Once cold they will release easily without breaking or crumbling. Fresh cheesecakes are delicate and can break easily.
The filling recipes are from scratch and easy to make in less than 5 minutes. But you can certainly use store-bought ready-to-use fruit fillings.
If you don't want to use a fruit filling you can also top each cheesecake with whipped cream and fresh fruits instead
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you