We were invited to my friends, Vera and Anthony’s, home for dinner recently. These are long time friends who have been with us through tears and laughter for probably 45 years. Vera, is without a doubt, the best baker I have ever met. She makes the most heavenly cookies and one time patiently tried to teach me how to recreate her amazing cookies but, alas, I will never be a good baker. But, not being stupid, I have stayed in Vera’s good graces all these years and get to eat some of her excellent desserts. This is a picture of Vera and I taken on my 39th birthday. My mouth is wide open because Dom had just surprised me with a fabulous birthday celebration. That is my youngest son pointing to me.
BLUEBERRY CHEESECAKE SHOOTERS
FOR THE COMPOTE
1 pint fresh blueberries reserve 12 for garnish
1 tablespoon lemon juice
1/8 teaspoon cinnamon
4 tablespoons sugar
4 tablespoons water
1 tablespoon butter
FOR THE CHEESECAKE LAYER
4 ounces of cream cheese
1/3 cup sweetened condensed milk
2 tablespoons lemon juice
1/4 teaspoon vanilla
FOR THE WHIPPED CREAM
1/2- pint heavy whipping cream
2tablesppons of sugar
10 teaspoons of graham cracker crumbs
1/4 teaspoon vanilla
In a small sauce pan over medium heat, add the blueberries, sugar, and water.
Heat to boiling, stirring frequently, until the blueberries are tender and the mixture has thickened. About 10 minutes.
Turn off the heat and add the cinnamon, butter, and lemon juice.
Stir to distribute, then transfer the mixture to a shallow non-glass bowl and place in the fridge to cool.
With a hand mixer, whip the ingredients for the cheesecake mixture and place in the fridge to cool.
With a hand mixer, whip the ingredients for the whipped cream until stiff and place in the fridge to keep cool.
Fill the shot glasses with a teaspoon of graham cracker crumbs.
Next, spoon in the cheesecake mixture, leaving about 1 inch of glass at the top. For a cleaner look, you can spoon the filling in through a small funnel.
Top with the fruit compote, leaving about 1/8 inch of glass at the top.
Then pipe the whipped cream to form a peaked cap.
Garnish with fresh blueberry and a mint leaf.
Refrigerate until served.
Serve with coffee-sized spoons.
This recipe first appeared on MuttandChops.com
Thank you Vera for an outstanding dinner and for sharing this recipe.
Talk soon, ❤️💕 Bernadette