I have many different sizes of springform pans. I have an 8-inch, a 9-inch, a 10-inch. I even have a 4-inch. However, I currently don’t have access to those pans and my Mother doesn’t have any at all.
This week’s Sweet Melissa Sundays group bake–the Lemon Blueberry Cheesecake with Cornmeal Crumble Crust–calls for a 9-inch springform pan. I wasn’t going to buy another 9-inch and wasn’t too sure of my baking abilities to use a non-springform pan, so I conveniently used my situation to buy a new pan I’ve had on my wishlist. O:) I bought a mini-cheesecake pan. Besides, we all know co-workers like individual servings.
I made a 1/2 a recipe for crust, filling, and berry topping. In retrospect, I should have only made a 1/3 or maybe even a 1/4 of the filling. After pouring the filling into the mini-cheesecake wells, I had a bunch left over.
No blueberries at the farmers’ market, so I used boysenberries. Boysenberries have a very short season–typically the month of July–so grab them if you see them. They are very sweet and juicy. Because boysenberries have large seeds, I strained the syrup to remove the seeds.
The crunch from the cornmeal in the crust provided a nice contrast to the creaminess of the cheesecake and the lemon juice and zest livened up the filling. These were very successful with the hordes here, so successful that it turns out I don’t have any to bring into work.