The juices look very pretty slightly swirled into the mixture and also look very attractive on the finished cheesecake. You can substitute any berries here -- I prefer blueberries, they just work just very well.
Ingredients
1
BLUEBERRY CHEESECAKE
1
12 oz. cream cheese
1
1/2 tsp. vanilla
1
2 eggs
1
1/2 c. sugar
1
1 graham cracker pie crust
1
BLUEBERRY TOPPING:
1
4 c. blueberries
1
1/2 c. sugar
1
1 c. water
1
2 tbsp. cornstarch (+ 2 tbsp. water)
1
1 tbsp. lemon juice
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In a small bowl, blend cream cheese, eggs, vanilla and sugar well. Turn into crust. Bake at 350 degrees for 35 minutes.
Instructions
1.
Blueberry topping: Combine blueberries with sugar and water. Bring to a boil. Soften cornstarch in 2 tbsp. water. Slowly add paste to berries. Simmer about 15 minutes. Add lemon juice. Spoon warm glaze over cooked cheesecake. Refrigerate.
