Blueberry Lemon Cheesecake

1.To Make Cheesecakes: Preheat oven to 325⁰ F. Spray a 6 Inch breakaway pan and line the bottom with parchment paper. Wrap bottom and sides of pan with foil.

2.Melt butter and mix with graham cracker crumbs. Place in the pan and pressdown evenly into the bottom. Bake for 5 minutes. Set aside to cook

3.Using a stand mixer, beat cream cheese then scrape down the bowl with a rubber spatula. Add evaporated cane sugar and lemon zest to bowl and mix. Scrape. Add lemon juice. Mix. Scrape. Mix again until nice and smooth, NO LUMPS. Add in egg whites and mix. Scrape.

4.Empty cheesecake batter on top of graham cracker crust. Bake for about 30-40 minutes. Cheesecake should be set, not jiggly. Remove from oven and cool on a rack. Cool in fridge overnight.

5.Using a hot knife, cut cheesecake into 8 pieces.

6.To Make Blueberry Compote: Place blueberries, evaporated cane sugar, lemon juice and lemon zest in a pan over medium heat. Bring to a boil and reduce to a simmer. Mash the berries to get a semi-smooth consistency.

7.Mix first amount of water with cornstarch to make a slurry. While whisking, add slurry to simmering liquid. Continue to cook until thickened.

8.Remove from heat and add second amount of water. Puree then strain. Cool.

9.To Plate: Drizzle 1.5 tsp of blueberry sauce onto the bottom of a small round plate. Top with 1 piece of cheesecake and garnish with fresh blueberries, lemon zest and mint.