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    My Mother's Blueberry Cheesecake


    Source of Recipe


    Posted by LuAnn for CNC.

    Recipe Introduction


    Of all the elegant cheesecake recipes in my possession, I probably treasure none more than my mother's simple, but delicious "Blueberry Cheesecake" which she made ever since I was a child. She'd either use fresh Michigan blueberries, or ones she'd frozen for the topping. Incidently, this is also one of my DH's favorites.

    List of Ingredients




    CRUST:
    1 3/4 cups graham cracker crumbs
    1/2 cup melted butter or margarine
    1 cup sugar

    FILLING:
    2 eggs
    2 (8-ounce) packages cream cheese, softened
    Add and blend well:
    1 cup sugar
    1 teaspoon vanilla

    HOMEMADE BLUEBERRY TOPPING:
    3/4 cup sugar
    2 tablespoons cornstarch
    2 tablespoons lemon juice
    2 cups fresh or frozen blueberries
    Remove from heat, cool slightly and stir in:
    2 cups fresh or frozen blueberries (4 cups total)

    Recipe



    Preheat oven to 375 degrees.

    CRUST:
    Blend and press into a 7 x 11-inch shallow baking pan

    FILLING:
    Beat together

    Spread filling over crust. Bake in preheated oven for 15 minutes. Cool. Spread with Blueberry Topping (see recipe below, or use 1 can prepared blueberry pie filling).


    HOMEMADE BLUEBERRY TOPPING:
    Cook together in a saucepan until thickened and "clear":


 

 

 

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