Individual Lemon Cheesecakes with Blueberry Compote

Preheat oven to 350ºF.

Lightly grease individual cheesecake pans with nonstick cooking spray and set aside. (My pans were 4 x 1 1/4 inches.)

In a small bowl, mix graham cracker crumbs, sugar and melted butter together until thoroughly moistened. Divide evenly among the cheesecake pans and press into the bottom and up the sides about 1/2 inch.

In a large mixing bowl, whip cream cheese and sweetened condensed milk together until combined. (If the cream cheese isn’t at room temperature, you will have lumps! Beware!) Scrape the sides and mix again to ensure the mixture is smooth. With the mixer on low, stir in granulated sugar, eggs (one at a time), vanilla extract, lemon zest and lemon juice. Scrape sides and mix again. Filling should thicken as you mix. Spoon cheesecake filling evenly into the prepared crusts and smooth the tops. Bake for 22–25 minutes, or until filling has set. Remove from the oven and cool to room temperature. Transfer to the refrigerator to chill completely.

In the meantime, stir blueberries, lemon juice and sugar together in a small pot. Place on high heat and stir about 2 minutes or until sugar crystals dissolve and a purple sauce has formed. Remove from heat and store in an air tight container until ready to serve.

To serve, unlatch sides of cheesecake pans and remove. If desired, remove bottoms as well. Place onto plates and top with blueberry compote.