Blueberry Cheesecake
Jason Jansky
ingredients
- 1.25 cups graham cracker crumbs
- .5 cup butter, softened
- 2 eggs
- 1.25 cup sugar
- 1 package (8 ounces) cream cheese, softened
- 1 teaspoon vanilla
- cinnamon
- 1 can (15 ounces) blueberries, drained (reserve liquid)
- 2 tablespoons lemon juice
- whipped cream
directions
- 1
Heat oven to 300 degrees. Mix crumbs, .25 cup sugar and butter; press firmly into bottom of ungreased baking pan (9x9x2).
- 2
Beat eggs until thick and lemon colored. Beat in .5 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 .5 cup sugar and the cornstarch. Stir in liquid reserve from blueberries 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 whipped cream.
Source: Jason Jansky
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