Baby Blue Cheese Cakes with Sticky Toffee Drizzle
Makes 9 servings.
- 1-1/2 c. oats, uncooked
- 1/2 c. finely chopped almonds
- 1/2 c. light brown sugar, firmly packed
- 1/4 c. butter, melted
- 2 8 oz. packages cream cheese, softened
- 3 large eggs, at room temperature
- 1/4 c. sour cream
3/4 c. blue cheese, crumbled
- 2 Tbsp. butter
- 1/2 c. light brown sugar, packed firmly
- 1/2 tsp. ground ginger
- 2 Tbsp. heavy cream
- 8 large soft dates, seeded, quartered lengthwise
- 1/4 tsp. vanilla extract
- 1/4 c. chopped almonds, lightly toasted
Preheat oven to 375° F. Line 18 medium muffin cups with foil liners; set aside.
In a large mixing bowl, combine oats, almonds, brown sugar and butter, blending well. Spoon about 2 tablespoons of the mixture into the bottom of each foil-lined muffin cup, then press firmly to form a crust. (The bottom of a clean spice jar works very well for packing the crust.) Bake 8 to 10 minutes, or until lightly browned. Remove from oven; let cool.
Reduce oven temperature to 325° F. In a large bowl, beat softened cream cheese on medium-high speed of electric mixer until light and fluffy, scraping bowl several times during the process. Add eggs, one at a time, beating just until blended, then add sour cream and blue cheese, stirring to incorporate well. Divide batter evenly among prepared muffin cups. Bake 20 to 22 minutes, or just until set. Cool in pans on wire rack. Cover and chill until serving time.
Melt butter in a saucepan placed over medium heat; when hot, add brown sugar, ginger and heavy cream, stirring until the sugar has dissolved. Add the dates and vanilla, stirring gently just until the dates are heated and softened.
To serve, drizzle a little sauce from the date mixture over the bottom of each of 9 serving plates. Remove cheesecakes from the foil liners; place two in the middle of the sauce on each plate, then spoon remaining date mixture over top. Sprinkle with chopped almonds.