Bone Marrow Mini Cheesecakes Two Ways

Written by in Food, Recipes

Bone Marrow Mini Cheesecakes Two Ways – Lemon Basil and Huckleberry

I was lucky enough to be in Spokane, Washington during Huckleberry season. My host was an adventurous eater who asked if I could do something other than the usual Huckleberry Pie. Since my Venison Bone Marrow Creme Brulee back in Montreal I’d been itching for a chance to try making a bone marrow cheesecake – and these did not disappoint!

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Base Ingredients

  • 4 (8 oz) packages cream cheese, room temp
  • 1 ¼  cups white sugar
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • ¼ cup rendered bone marrow
  • 4 large eggs + 2 egg yolks
  • 2 tbsp white flour
  • Zest of 1 lemon
  • 36 (6 packages of 6) pre-made graham cracker crumb mini pie crusts
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Optional Ingredients

  • 1 cup basil leaves, julienned (plus extra basil to garnish)
  • 2 tbsp fresh lemon juice
  • OR
  • 1/2 cup Huckleberry Syrup
  • 1 cup fresh Huckleberries
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Directions

  • Beat cream cheese, sugar, sour cream, vanilla, and bone marrow until fluffy and smooth.
  • Add the eggs one at a time and beat until just barely mixed in. Then add the egg yolks, flour, and lemon zest. Mix until just combined.
  • If you want to try a couple of the plain cheesecakes just to see what the bone marrow flavor does for them, scoop them out now.
  • Add your choice of filling. If you make the lemon basil, just mix in the lemon juice and julienned basil.
  • Pour the filling  into your pre-made mini graham cracker crusts or a graham cracker crust lined cupcake mold.
  • For the Huckleberry (which would also work with blueberry or raspberry if you’re outside the northwest during Huckleberry season) fill your mini-crust with the base mix, top it with a scant 1 tbsp syrup, then gently swirl it in with a clean butterknife.
  • Arrange a dozen mini cheesecakes in a glass baking dish. Add ½ cup warm water to the bottom of the dish, taking care the water level is at least 1 inch below the top of the pies.
  • Bake at 350F for 20-25 minutes or until the center stops wobbling and the top edges are barely brown
  • Before serving, top each Huckleberry swirled cheesecake with 1 tbsp fresh Huckleberries.

SO YOU DON’T WANT TO SHARE?

You can absolutely bake this as a single large cheesecake!

Just press the crust into the bottom of a standard 9 inch springform pan, pour in the filling, and wrap the exterior in aluminum foil. This prevents any water leakage when you put the springform pan in a glass baking dish and fill it with two inches of hot water. Bake for 55-65 minutes or until the top no longer wobbles and the edges barely start to brown.

NOTES:

Based on the sage infused venison bone marrow creme brulee I made in Montreal I think the flavor of this would work incredibly well with a large bunch of either sage or rosemary, bruised then added to the rendered fat and simmered for about half an hour. After half an hour, drain the herbs along with the rest of the solids. You’ll have a nice, mild herbal flavor.

Add to the earthiness by substituting ¼ cup of honey for ¼ cup of the white sugar.

Related posts:

Spokane White Chicken Chili (with vegetarian variation) Montreal Venison Bone Marrow Creme Brulee Gluten Free Bone Marrow Mini Cheesecakes Missoula Montana Mousse