Ingredients:
- 150g graham cracker crumbs
- 60g unsalted butter, melted
- 25g granulated sugar
- 1g fine sea salt
- 150g fresh blueberries
- 15g granulated sugar
- 5ml fresh lemon juice
- 2g cornstarch dissolved in 1 tsp water
- 450g full-fat cream cheese, softened
- 135g granulated sugar
- 120g full-fat sour cream, room temperature
- 2 large eggs, room temperature
- 15ml fresh lemon juice
- 6g fresh lemon zest
- 5ml pure vanilla extract
Instructions:
- Preheat oven to 325°F (160°C) and line a 12 cup muffin tin with paper liners.
- Combine 150g graham cracker crumbs, 60g melted butter, 25g sugar, and 1g salt until it feels like wet sand.
- Press the crumb mixture firmly into the bottom of each liner. Note: Bake these for 5 minutes first to ensure they stay crisp.
- Simmer 150g blueberries, 15g sugar, and 5ml lemon juice in a saucepan over medium heat for 5 minutes until the berries burst and sizzle.
- Whisk in the 2g cornstarch slurry and cook for 1 more minute until thickened, then let it cool.
- Beat 450g softened cream cheese and 135g sugar in a large bowl until completely smooth and velvety.
- Mix in 120g sour cream, 15ml lemon juice, 6g lemon zest, and 5ml vanilla extract on low speed.
- Add 2 eggs one at a time, mixing only until just combined. Note: Overmixing here causes those dreaded cracks!
- Spoon the batter into the liners, then drop 3 small dots of blueberry sauce on top and swirl with a toothpick.
- Bake for 18-20 minutes until the edges are set but the centers still jiggle slightly.