Cheesecake ( blueberry #2 )

4 servings

Ingredients

Quantity Ingredient
1¼ cup Graham cracker crumbs (about
16
¼ cup Sugar
½ cup Butter -- softened
2 Eggs
½ cup Sugar
1 pack (8 oz.) cream cheese --
Softened
1 teaspoon Vanilla
Cinnamon
½ cup Sugar
2 tablespoons Cornstarch
1 can (15 oz.) blueberries --
Drained (reserve liq
2 tablespoons Lemon juice
Sweetened whipped cream

Directions

Heat oven to 300 degrees. Mix crumbs, ¼ cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches.

Beat eggs until thick and lemon colored; beat in ½ cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture.

Bake 30 minutes. Sprinkle cinnamon on top;cool.

In saucepan, mix ½ cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.

Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 9-12 servings.

Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling for the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling.

From: Kaz Langridge Date: 24 Feb 96

Related recipes