Blackberry Cheesecake Cups
- 1 cup graham cracker crumbs
- 1/2 cup sugar
- 3 large egg whites (4 eggs total)
- 2 8-oz. packages reduced-fat cream cheese, at room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon grated lemon zest
- 1/2 cup low-fat plain Greek yogurt
- 1 tablespoon vanilla extract
- 1 large egg
- 1 pint fresh blackberries
- 1/2 cup fresh raspberries and a dash of sugar (or preserves)
1. Place a rack in center of oven and another 2 rungs below; preheat to 325°F. Fill a 9-by-13-inch baking pan with 1 inch water. Line a 12-cup muffin tin with cupcake liners and mist with cooking spray.
2. Mix graham cracker crumbs, 2 Tbsp. sugar and 1 egg white in a bowl until evenly moistened. Spoon 2 rounded teaspoonfuls into each muffin cup. Press evenly to form a firm crust. Bake until golden and slightly puffed, 5 to 8 minutes. Let cool on a wire rack.
3. Using an electric mixer on low speed, beat cream cheese in a bowl until smooth. In a separate bowl, mix remaining 6 Tbsp. sugar, flour and lemon zest; add to cream cheese. Mix on low speed until just combined. Scrape down sides of bowl. On medium speed, mix in yogurt, vanilla, whole egg and remaining 2 egg whites, one at a time, until smooth. Divide cream cheese mixture among muffin cups (about 1/4 cup for each). Place pan on middle oven rack. Place baking pan filled with water on rack below. Bake until cheesecakes are slightly puffed, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate for at least 1 hour.
4. Before serving, top each cheesecake with 2 to 4 blackberries. Mix remaining berries and 2 Tbsp. water in a small pan; bring to a boil over medium heat. Cook, stirring occasionally, until berries are soft and sauce has thickened, 3 to 4 minutes. Cool slightly. Spoon 1 Tbsp. glaze over berries.
- Prep Time: 30 minutes
- Total Time: 38 minutes
- Yield: 12 cheesecake cups (serving size: 1 cheesecake cup, 1 tbsp. glaze, 2 to 4 berries)
Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. Look for us on Pinterest, Youtube, Instagram, Google+ and Twitter. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.
Recipe post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Recipe and photo courtesy of Health, with photo credits to Jonathan Kantor. HealthSpecial thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.
|CALORIES PER SERVING:||226|
|FAT PER SERVING:||10g|
|SATURATED FAT PER SERVING:||5g|
|MONOUNSATURATED FAT PER SERVING:||0.0g|
|POLYUNSATURATED FAT PER SERVING:||0.0g|
|PROTEIN PER SERVING:||7g|
|CARBOHYDRATES PER SERVING:||28g|
|FIBER PER SERVING:||1g|
|CHOLESTEROL PER SERVING:||44mg|
|IRON PER SERVING:||1mg|
|SODIUM PER SERVING:||183mg|
|CALCIUM PER SERVING:||63mg|