Mr. M’s just celebrated his 28th rotation around the sun. Since our very first date to Seattle almost two years ago he’s been wanting to tour Seattle in the most culturally sophisticated way possible—The Duck. When Mr. M first pointed out the super touristy, tacky duck-shaped boats and announced that he wanted to ride one I just laughed.
In honor of his birthday though I’m going to treat him to a tour via The Duck once spring quarter is over and he’s back for a week over break. And I also made him mini blueberry cheesecakes to celebrate (note the lovely lit candles below). And he seemed to really enjoy them.
I highly modified Suzanne Somers’ New York Cheesecake recipe from her book Somersize Desserts. While it isn’t specifically gluten-free, a lot of the recipes in the book tend to be naturally gluten-free.
Yields: About 18 cupcakes.
Ingredients for Cupcakes :
- 3 (8-ounce) packages of cream cheese (room temperature)
- 1 and 1/4 cups Splenda/sucralose
- 3 large eggs (at room temperature)
- 1 cup sour cream
- 1 and 1/2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1 cup frozen or fresh blueberries (optional)
- 1 teaspoon lemon zest (optional)
Ingredients for Topping:
- 1 cup sour cream
- 1/2 cup Splenda/sucralose
- Place cupcake liners in muffin tins and set aside.
- Beat cream cheese and Spenda together in a large bowl (it will turn out better if you wait until the cream cheese is at room temperature).
- Add eggs, beating after each addition. Then add sour cream, lemon juice, lemon zest, and vanilla. After mixing, carefully add blueberries. Don’t kill it, just mix until it’s smooth.
- Use a 1/4 measuring cup to divvy up the cream cheese mixture evenly into the cupcake liners. Fill each cupcake liner about 3/4 of the way full.
- Bake at 300 degrees for 25 minutes (0r until a toothpick comes out clean).
- In a smaller bowl, mix together sour cream and Splenda for the topping. Once the cupcakes have cooled completely the in the refrigerator, spread sour cream frosting on top of them.