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Blueberry cheesecake

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Ingredients/Components

sugar - 1/2 c
vanilla extract - 4 tsp
cornstarch - 7 Tbsp
cold water - 2/3 c
butter or margarine, melted - 1/2 c
lemon juice - 4 Tbsp
walnuts, chopped optional - 1/4 c
whole graham crackers, crushed - 15 item
Bake at 350° for 15 to 20 minutes or until dry and crispy
In small bowl, combine the cornstarch and cold water
light cream or half and half milk - 1/2 c

How to make blueberry cheesecake:

Mix all ingredients together and press into bottom of a 13 x 9 x 2-inch pan. Bake at 350° for 15 to 20 minutes or until dry and crispy.Blueberry Filling:2 pt. fresh or 2 bags frozen blueberries (set aside 1/2 c. for garnish)1 1/3 c. sugar4 Tbsp. lemon juice7 Tbsp. cornstarch2/3 c. cold water Combine and cook over medium heat until sugar is dissolved and berries give off juice. In small bowl, combine the cornstarch and cold water. Add to berry mixture. Cook, stirring constantly, until mixture is no longer cloudy and mounds slightly; set aside to cool.Cheesecake Filling:4 (8 oz.) pkg. cream cheese, softened1 1/3 c. sugar4 tsp. vanilla extract1/2 c. light cream or half and half milk Mix together until mixture is very light and no sugar granules remain. Spread mixture over crust. Place in refrigerator until cooled. Once cooled, spread berries over cream cheese mixture. Top with small container Cool Whip and garnish with remaining berries.

Recipe categories: Cheesecake, Desserts, Blueberries.

Rating:

4.7

Average rating: 4.7, total votes: 3

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Related ingredients:

graham cracker crumbs, pkg, flour, melted butter, cream cheese, softened, graham cracker pie crust