Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 12 liners.
In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
Press down the crust with a tamper or bottom of glass.
In a medium sized bowl, combine softened cream cheese and white sugar. Beat until smooth and creamy.
Add in Vanilla extract, egg and lemon zest.
Spoon the cheesecake filling evenly between the 12 cups and bake for 22 mins. 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 temp. for 30 minutes and then transfer to the refrigerator and cool for at least 2 hours.
Once the cheesecakes have cooled for 2 hours, place 4 and 1/2 tablespoons of blueberry jam in a small bowl and microwave for 20 seconds. Spread the jam on top of each cheesecake. Place the blueberries on top immediately. Then spread the remaining jam on top.
Add Cornstarch: A little cornstarch will help the cheesecake stay smooth.
Room Temperature: Always use room temperature ingredients so they mix together well.
Variation tip: Nut crusts are wonderful, try a macadamia nut crust.
Alternate cooking method tip: A water bath generates steam that helps keep the cheesecake from drying out and cracking.
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