Mini-Blueberry Cheesecakes

Crust:


2 1/2 cups graham cracker crumbs
4 tablespoons sugar
3/4 cup melted butter

Filling:

1 1/2 cups cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla
2 eggs
1 can blueberry filling

Procedure:

1. Preheat oven to 350 degree F.
Prepare a 12-hole muffin pan.
2. In a bowl, combine graham cracker crumbs, sugar and melted butter. Blend well.
3. Divide into 12 portions then press to cover the bottom and sides of the muffin pan. Set aside.
4. In a bowl, beat the cream cheese until soft then add the sugar and vanilla. Add the eggs and beat until smooth.
5. Pour into the prepared crusts.
6. Bake for about 25 minutes or or until the filling is set.
7. Cool then tip with the blueberry filling. Chill before serving.

Tips:

To prevent the baked cheesecake from puffing while baking and cracking it cools, don't overbeat the eggs. Also let the cake for a few minutes before removing it from the pan. Other toppings that can be used are fresh mangoes, canned cherries, peaches or mandarin oranges.

Tarte Tatin (Upside-Down Apple Pie)

Recipies:


1 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/2 cup butter
1/4 cup water
eggwash

Apple Filling:

1 cup sugar
7-8 green apples, cored, peeled and sliced thinly
6 tablespoon butter, cut into small pieces
1 teaspoon cinnamon

Procedure:

1. Preheat the oven to 350 degree F.
Prepare a 12-inch pizza plate.
2. Prepare Crust: Combine flour, cornmeal and salt. Cut in the butter until mealy, Add enough water to form a ball of dough. Chill the dough for a few minutes.
3. Caramelize the sugar in the prepared pan.
4. Arrange the sliced apples over it. Dot with butter and sprinkle with the cinnamon.
5. Roll out the dough to a size that will fit the pan.
6. Prick all over with a fork.
7. Press the tines of a fork along the edges.
8. Place over the pan with apples. Seal the edges.
9. Brush with eggwash. Bake until golden brown. Serve as is or inverted on a plate with a scoop of ice cream.

Tips

The French originally called this Tartes des Demoiselles Tatin in honor of the Tatin sisters who came up with this fabulous recipe. This is a classic French pastry that can be made with a shortcrust or puffy pastry.