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