*  Exported from  MasterCook  *
             Warm Upside-Down Cheesecakes With Blueberry Sauce
 Recipe By     : Cooking Live Show #CL8908
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    unsalted butter
      1/4  cup           graham cracker crumbs
      3/4  cups          cream cheese -- softened
      1/4  cup           plus 2 tablespoons sugar
      1/4  teaspoon      vanilla
      1/4  teaspoon      almond extract
    1      large         egg
    1      cup           blueberries -- picked over
      1/3  cup           water
    2      teaspoons     cornstarch dissolved in 1 tablespoon
                         -- water
                         fresh lemon juice to taste
 Preheat oven to 350 degrees and set rack to middle position.
 In a small saucepan melt the butter over moderately high heat, stir in
 the crumbs, and divide the mixture among four paper lined 1/2 cup
 muffin tins, patting the mixture to form a crust. Bake
 the crusts for 5 minutes and let them cool on a rack for 5 minutes.
 In a bowl with an electric mixture beat together the cream cheese, 1/4
 cup of the sugar, vanilla, almond extract and a pinch of salt until
 the mixture is combined well, beat in the egg, beating until the
 batter is combined well, and divide the batter among the tins. (The
 batter will fill the tins.) Bake cakes for 20 minutes, or until they
 are set, and let them cool on a rack for 10 minutes.
 While cheesecakes are baking, in a small heavy saucepan combine
 blueberries with the remaining sugar, and water, bring the mixture to
 a boil and simmer it, stirring occasionally for 3 minutes. Stir in the
 cornstarch mixture add it to the blueberries with the lemon juice, and
 simmer the mixture, stirring for 2 minutes.
 Discard the paper liners, invert the cheesecakes onto plates, and
 spoon the sauce around them.
 Yield: 4 servings
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