Recipe: Blueberry Cheesecakes for an Alaska Epic-nic

Submitted by Raven’s Circle reader Tammy Ann Thompson of Anchorage.

This recipe took first place at the Blueberry Creations Contest at the 2017 Alyeska Resort Blueberry Festival.

START TO FINISH: 2 hours (30 minutes active)

SERVINGS: 12 individually-sized cheesecakes

INGREDIENTS:

For the cheesecake:
3 packages (8 ounces each) cream cheese
¾ cup whipping cream
1 cup sugar
2 eggs
1 tablespoon vanilla
2 tablespoons flour
3 cups fresh Alaska blueberries

For the ganache:
2 cups dark chocolate chips
¾ cup whipping cream

For the white-chocolate spires (optional):
4 ounces white chocolate
1 teaspoon shortening

DIRECTIONS:

1. Preheat oven to 325 degrees.
2. Place cream cheese, ¾ cup whipping cream, sugar, eggs, vanilla and flour into a blender and blend to combine.
3. Divide the cream cheese mixture between 12 small, oven-safe glass jars.
4. Make the ganache.
   1. Place chocolate chips and ¾ cup whipping cream in a microwave-safe bowl.
   2. Heat for 30-second intervals, whisking after each interval, until fully combined.
5. Dollop 1 tablespoon of ganache into the center of each jar and top with ¼ cup blueberries.
6. Place jars in a pan of hot water to a depth of 2 inches, or about halfway up the sides of the jars. Bake 45-55 minutes. (Be careful not to tip the pan when removing it from the oven.)
7. While the cheesecakes are cooking, make the white-chocolate spires (optional).
   1. Place white chocolate and shortening in a microwave-safe bowl.
   2. Heat for 30-second intervals, whisking after each interval, until fully combined.
   3. Spread chocolate on wax paper in straight, lengthwise strokes.
   4. Refrigerate until completely cool, 40 minutes to 1 hour.
   5. Once cooled, chop roughly into points.
8. Top cakes with fresh berries and, if using, white-chocolate spires.