New Recipe: Blueberry Sour Cream Cheesecake Bites

Chef Michael Ferraro, director of culinary concepts for the Charlie Palmer Collective is known for showcasing outstanding  comfort food, and what could be more comforting than cheesecake?  The smooth, velvety texture of FAGE Sour Cream balances out the richness in this bite sized delight with a subtle tart note echoed by the blueberries.

Ingredients:

For Cheesecake Bites:

• 10 tablespoons unsalted butter, melted
• 15 oz. box graham crackers, finely crumbled
• 1 cup plus 1 tablespoon sugar, divided
• 1¾ cups FAGE Sour Cream
• 1 pound cream cheese, softened
• 3 oz. fresh goat cheese, softened
• 2 large eggs, at room temperature
• 3 egg yolks, at room temperature
• 1 tablespoon vanilla

For Blueberry Compote:

• 2 cups fresh blueberries
• ¼ cup sugar
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch

Directions:

1. Preheat oven to 300℉. Line a 9” square pan with parchment paper so parchment extends over 2 sides of pan, then lightly brush pan with some of the melted butter.
2. In a medium bowl, combine crumbled graham crackers, remaining melted butter, and 1 tablespoon sugar. Press ⅔ of the mixture into the bottom of the prepared pan. Place remaining crumbs on a baking sheet.
3. Bake both the crust and the remaining mixture for 10 minutes or until lightly browned. Let cool completely. Reserve additional crumbs.
4. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat sour cream for 10 seconds. Add cream cheese, goat cheese, and remaining 1 cup sugar and mix on low for 30 seconds. Scrape down sides of bowl.
5. In a medium bowl whisk to combine eggs, yolks, and vanilla. With mixer on medium, slowly add egg mixture, stopping and scraping down bowl occasionally until incorporated. Pour into the cooled crust.
6. Place cheesecake inside a larger pan such as a roasting pan. Set pan on a pulled-out oven rack, then add hot but not boiling water to come halfway up sides of pan. Bake for 1 hour 15 minutes.
7. Turn oven off and open door for 1 minute. Close door and leave cheesecake inside for 15 minutes more.
8. Take cheesecake out of water bath and refrigerate for 6 hours before serving.
9. For the compote, in a medium saucepan combine blueberries, sugar, and butter. Bring to a simmer over medium-high heat and cook until berries break down, about 4 minutes. In a small bowl stir to combine lemon juice and cornstarch. Stir mixture into blueberries and simmer briefly, just until thickened. Transfer to a bowl, let cool, and refrigerate, covered, until cold (or up to 3 days).
10. When ready to serve, submerge bottom of pan into hot water for about 15 seconds, then use parchment handles to lift cheesecake out onto a cutting board.
11. To slice, dip a knife into hot water and wipe dry each time you cut the cake. Served bites topped with blueberry compote and reserved crumbs.

This recipe was created with our partner ChefsFeed.