Blueberry & Maple Baked Mini Cheesecakes – a birthday treat Thermomixed (also including a link to the original method)

Blueberry-&-Maple-Cheesecakes-web

In case you missed all the “eat fest” Facebook /Instagram updates during the week it was GT’s birthday on Wednesday and he had a big list of food requests to make his day extra special, cheesecake was one of them.  The rest are in the photo’s below.  He is a BIG eater!

GT birthday Collage

Birthday breakfast of yoghurt, fruit & muesli followed by the worlds largest steak & egg sandwich. Dinner was a Jamie Oliver inspired Chicken Kiev and potato & broccoli mash (it was yum).  So after all that food I thought that perhaps mini cheesecakes were in order rather than a large one!

birthday-cheesecake-web

 Happy Birthday!

These mini blueberry & maple baked cheesecakes were very easy to make, we had them straight from the oven last night which were melt in your mouth delicious but today they were had again cold out of the fridge and equally as yummy.

I was inspired by a recipe I found in “Philadelphia” Cream Cheese cookbook called “simply heaven” that I was randomly given one day years ago in a supermarket.  I have adapted it for the Thermomix (keep scrolling) but you can get the original recipe by clicking here.

cheesecake-base-web

Blueberry & Maple Baked Mini Cheesecakes – Thermomixed

5 minutes

40 minutes

12

Ingredients

  • 2 C sweet biscuit crumbs (I used tea biscuits and to make the crumbs I just blitzed the bickies in the Thermomix for 6 seconds / speed 8)
  • 100g butter melted
  • 375 g block cream cheese, softened
  • 110 g (1/2 C) caster sugar
  • 3 eggs
  • 130 g (1/2 C) sour cream
  • 80 g (1/4 C) maple syrup
  • 125 g punnet blueberries fresh or frozen ( I used fresh as they are cheap at the moment)
  • Icing sugar for dusting
  • Extra blueberries to serve

Instructions

  1. Preheat the oven to 160 C and line a 12 hole muffin tin with silicon patty cases or grease & base line the tin
  2. Combine the biscuit crumbs and butter in a bowl and then spoon into the bottom of the holes pressing down firmly. Chill for at least 30 minutes
  3. Put all the other ingredients into the Thermomix and mix speed 4 / 16 seconds
  4. Remove chilled cheesecake bases from the fridge and place 4 - 5 blueberries on top and then cover with the cream cheese mix filling to the top of the hole / patty case.
  5. Bake in the oven for 35 - 40 minutes and then allow to cool in the tin before removing
  6. Place on serving plates, dust with icing sugar and serve with extra berries.
https://www.boiledeggsandsoldiers.com/2014/10/blueberry-maple-baked-mini-cheesecakes-a-birthday-treat-thermomixed-also-including-a-link-to-the-original-method/

Do you have a special meal request for your birthday?

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9 comments on “Blueberry & Maple Baked Mini Cheesecakes – a birthday treat Thermomixed (also including a link to the original method)

  1. Sasha @ From the Left Field
    October 30, 2014 at 10:05 pm

    Oh that is an amazing birthday feast!! You earned some major brownie points there he he he! I am itching to try these cheesecakes out! And now itching for a Thermomix, lol!

    • Vicki
      October 31, 2014 at 1:22 pm

      Sure did but he still complains that there is never enough food in the house!!!!!

  2. Bec
    October 31, 2014 at 9:22 am

    DELICIOUS! What an amazing recipe x

    • Vicki
      October 31, 2014 at 1:22 pm

      Thanks lovely. x

  3. Shannon @ Oh Creative Day
    October 31, 2014 at 9:44 am

    I have an obsession with maple syrup and blueberries so this is going straight to my “must-make” list! Yum! My birthday is in December and I’m coveting a baked ricotta cheesecake…. yum!

    • Vicki
      October 31, 2014 at 1:25 pm

      Yum, love a baked ricotta cheesecake too but December is too long to wait, treat yourself sooner! xx

  4. Lauren @ Create Bake Make
    November 1, 2014 at 8:00 am

    Your husband is very lucky, what an amazing spread! Thanks for linking up with us for Fabulous Foodie Fridays, I hope you have a great weekend x

    • Vicki
      November 1, 2014 at 1:02 pm

      Pleasure. Thank you so much for hosting it.

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