Mini lemon and blueberry cheescake for my Mom (mini cheescakes con arándanos para mi mamá)

I made these litlle lemon and blueberry  cheescakes for Mother's day  and I made especially for her .
But   the day here was really cloudy  so sorry by shots. 

I know all say (and is lovely) we all love our Moms and  I love her because she is really one of my best friends.

And she always Is worry by me (and I by her) to help me or If I need something.
Amazing if you think she has 84 years .
My Mom is the person I admire more in baking and cooking (but now she is tired to stand up so she doesn't cook so much.
But I cook and bake for her.
And she loves these mini lemon and blueberry cheescake.

Source: The recipe critic

Mini lemon and Bluberry cheescakes

Serves 9

Ingredients
Crust
4  sheets of graham crakers
(or 8 lady fingers cookies)
1 tablespoon white sugar
2 tablespoon butter melted

Cheescake filling

1 package cream cheese softened
1/2 cup sugar
1 teaspoon vanilla extract

1 large egg
1/2 teaspoon lemon zest

Topping
6 tablespoon blueberry jam
200 grams blueberries frozen or fresh
Powdered surgar for dusting

Method
For crust:
Preheat the oven to 180°c (350 F)
Line a muffintin with 9 liners .

 In a food processor pulse the graham crakers (or lady fingers cookies) to crumbs. Stir in the sugar and melted butter. Press and even amount of cookies crust into the bottom of each muffin liner.
Press down the crust with a glass or the backside of a tablespoon measuring spoon and set aside.

Filling

In a medium sized bowl combine the softened cream cheese and white sugar. Beat until smooth and creamy. Add in the vanilla extract the egg and lemon zest.
Beat until combined.
Spoon the cheescake filling evenly between the 9 cups and bake for 20 to 22 minutes.
The centers will still jiggle a little bit but the edges should be a very light brown.
Remove from the oven and let cool at room temperature for 30 minutes and then transfer to the fridge and let cool for at least 2 hours.
The cheescakes may have risen in the oven and will deflate quite a bit while cooling.

Topping

Once the cheescakes have been cooled for 2 hours in the fridge place 4 and 1/2 tablespoons of blueberry jam in a small bowl and microwave for  25 seconds.
Spoon 1/2 tablespoon of jam on top of each cheescake and spread to cover the top
Inmediately top with blueberries.
Place the  last 1 1/2 tablespoons in the same bowl and microwave by 15 seconds.
Using a pasty brush brush the tops of all the blueberries with jam.
Sprinkle powdered sugar on top before serve.
Let in the fridge before serving.

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 En español

Mini cheescakes con arándanos