My friend Jenn at work had a birthday earlier this week. So I brought in a few blueberry swirl cheesecakes for her to share. This was the first time I tried this recipe, and it worked out relatively well. At least the office food vultures seemed to devour them quickly enough!
The cupcake liners get a crust made out of the typical cheesecake crust ingredients: graham crackers (ONLY HoneyMaid - generic graham crackers are garbage), butter, and sugar.
While the crusts set in the oven, make a blueberry sauce. Fresh blueberries of course. (These ones were from our CSA last week.)
Puree in the food processor and then press the juice through a fine mesh sieve. Add sugar and whisk.
While the crusts cool, make the cheesecake filling.
You swirl the cheesecake by using a toothpick in the drops of the fruit sauce. I forgot to take photos after they came out of the oven, but they looked pretty much the same. And tasted great!