Baked Blueberry Cheesecakes | Mary Cookhouse 

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Ingredients
The base
1/2 cup (50 grams) graham crackers
1/8 cup (28 grams) unsalted butter - melted
1 cup (200 grams) cream cheese
1/2 cup (100 grams) plain yogurt - unsweetened
1/3 (75 grams) cup granulated /white sugar
1 egg
1 tbsp all-purpose flour
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 cup to 1 1/2 cup Blueberry filling (I used canned blueberry filling)
RECIPE NOTES
*Do not over beat the cheesecake batter. Incorporate as little air into the batter as possible. The ingredients must be well blended, but excessive beating creates too many air bubbles which cause the cheesecake to puff up too much during baking, and then crack as the cheesecake settles when cooling.
*Don’t be frightened if your cheesecakes seem underdone after baking, they will firm up.
*Do not over bake. Over baking can cause the cheesecake to crack.
Enjoy : )
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