Blueberry Cheesecake

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

Procedure:

  1. 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.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Place blueberries and cornstarch into a blender and blend to a puree until smooth. Pour blueberry sauce into a saucepan.
  4. 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.
  5. 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 knifeto swirl blueberry sauce.
  6. 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.

Source: easydessertrecipes.com
Image: veganricha.com