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 Blueberry Cheesecake 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/2 cup butter softened 2 eggs 1/2 cup sugar 1 - 8 oz package cream cheese 1 tsp vanilla Cinnamon 1/2 cup sugar 2 tablespoons cornstarch 1 can (15 oz) blueberries, drained (reserve liquid) 2 tablespoons lemon juice sweetened whipped cream 1. Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9x9x2 inches. 2. Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumb mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool. 3. In saucepan, mix 1/2 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. 4. Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 5. Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling for the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling. Number of Servings: 9 to 12 servings |
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