Blueberry Cheesecake Recipe
serves 10
serves 10
Ingredients:
• 1 1/4 cups graham cracker crumbs
• 1/4 cup white sugar
• 2 teaspoons ground cinnamon
• 1/3 cup butter, melted
• 2 (10 ounce) packages frozen
• 1/2lb blueberries
• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese softened
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 1/2 teaspoon vanilla extract
• 3 eggs
Directions:
1.
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Combine graham cracker crumbs,
sugar, cinnamon and butter in a bowl. Press onto the bottom of an ungreased
9-inch pan and refrigerate for 30 minutes.
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2.
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Preheat oven to 300 degrees F (150
degrees C).
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3.
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Place blueberries and cornstarch
into a blender and blend to a puree until smooth. Pour blueberry sauce into a
saucepan.
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4.
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Bring to a boil over high heat.
Boil and stir until sauce is thick and shiny, about 2-4 minutes. Set aside
1/3 cup blueberry sauce; let it cool. Cover and refrigerate remaining sauce
for serving.
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5.
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Beat cream cheese in a mixing bowl
with an electric mixer until light and fluffy; slowly beat in condensed milk.
Mix in lemon juice and vanilla extract, then beat in eggs on low speed until
just combined. Pour half of cream cheese mixture over crust; drop half of
reserved blueberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully
spoon remaining cream cheese mixture over sauce; drop remaining blueberry sauce
by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl blueberry
sauce.
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6.
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Bake in preheated oven until
center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Use
a knife around edge of pan to loosen and let it cool 1 hour longer.
Refrigerate the blueberry cheesecake overnight. Serve reserved blueberry sauce
with cheesecake.
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Serve and enjoy the Blueberry Cheesecake Recipe Dessert
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