Cheesecakes with Blueberry Compote (Gluten Free)
These bake and cool easily and quickly so cheesecakes can be ready to enjoy the same day. The blueberry compote has flavors of pie and the New York style cheesecake shines in the union.
Equipment
- 6, 4" springform pans or one 6-hole large cupcake pan
Ingredients
Crust
- 10-12 Trader Joe's Brown Rice Crackers, gf or 3/8 cup gluten free cracker crumbs
- ¼ cup blanched toasted almonds
- ½ cup oats, gf
- ¼ cup brown sugar
- ¾ teaspoon cinnamon, gf
- 2½ tbsp tbsp unsalted butter, melted
Cheesecake Filling
- 3 lg eggs
- 1 lg egg yolk
- ½ cup packed brown sugar
- ¼ cup organic white sugar or sugar
- 2 8 oz. packages of cream cheese
- 1 cup plain Greek yogurt
- 1 teaspoon Molina pure vanilla extract, gf or other gluten free vanilla
- 5 teaspoons Bob's Red Mill Gluten Free 1 to 1 Baking Flour or other 1 to 1 gluten free flour blend
Blueberry Compote
- ⅜ cup sugar
- ½ tbsp cornstarch, gf
- 1 tbsp maple syrup
- 1 cup fresh or frozen blueberries
- ½ cup water
- 1 teaspoon lemon juice
- pinch of salt
- pinch of nutmeg, gf
Whipped Cream (optional)
- ¾ cup heavy cream
- 1 tbsp powdered sugar
- ¼ teaspoon vanilla
Instructions
Crust
- Pulse the ingredients except the melted butter together. Pour into a bowl. Add the melted butter and stir to combine.
- Line the bottom of each springform pan with a piece of parchment that just fits the bottom. Grease the parchment rounds and the inside edge of the pans with a spray oil or a small amount of vegetable oil. Divide the crumb mixture between the pans. Press the crumb mixture on the bottom of the pan. Set the mini pans on a baking tray.
- Bake at 325 for 8 minutes. Remove the tray from the oven.
Cheesecake Filling
- Using the whisk attachment, whip the eggs, egg yolk, and sugars until light and fluffy. Move to a clean bowl.
- Break the cream cheese blocks into small pieces. Add the cream cheese to the mixing bowl and beat with the paddle attachment until smooth.
- To a small bowl add the yogurt, vanilla, and gluten free flour. Stir until smooth.
- Add the yogurt mixture to the cream cheese and beat until combined and smooth.
- Pour the whipped egg mixture into the mixing bowl. Mix together on low. Pour the filling onto the crusts, dividing evenly. Spread to smooth across the top of each.
- Bake on the tray in a 300 degree oven for 50 minutes. They should just barely jiggle when the tray is moved. Turn off the oven and leave the cheesecakes in for 15 minutes with the oven closed.
- Remove to a rack to cool. Once mostly cool move to the refrigerator uncovered.
- Once the cheesecakes are cooled and chilled, remove from the refrigerator. Run a knife around the outside of the cheesecake to loosen from the edge of pan. Remove the edge and bottom of springform, leaving the parchment on the bottom if desired (the parchment makes it easier to handle the cheesecake). Add a spoon of chilled blueberry compote to the center. Add piping of whipped cream around the outside of the cheesecake. Repeat for the remaining cheesecakes. Serve immediately or refrigerate (in a sealed tupperware for serving later).
Blueberry Compote
- In a medium saucepan, combine the sugar and cornstarch. Add the water and blueberries, maple syrup, lemon juice, salt and nutmeg. Cook over low to medium/low temperature for 10-15 minutes, stirring often, until it thickens. Break some of the blueberries with the back of a spoon and let some remain whole.
- Pour into a bowl to cool. Chill in the refrigerator.
Whipped Cream (Optional)
- Whip the cream on medium low speed, adding the powdered sugar and vanilla in after a minute. Continue whipping until soft and pillowy in texture. Stir once with the whisk attachment. Spoon into a bowl and refrigerate until ready to pipe onto the cheesecakes.