Blueberry Cheesecake
From tuilelaith 15 years agoIngredients
- 6 tablespoons butter or margarine shopping list
- 1 1/4 cups finely crushed graham crackers shopping list
- 3 tablespoons sugar shopping list
- 8 ounces frozen unsweetened blueberries shopping list
- 2 tablespoons sugar shopping list
- 1 tablespoon cornstarch shopping list
- 1 tablespoon kight corn syrup shopping list
- 2 tablespoons water shopping list
- 2 teaspoons lemon juice shopping list
- 2 8 ounce packages cream cheese shopping list
- 1/3 cup milk shopping list
- 1/4 cup sugar shopping list
- 2 eggs shopping list
How to make it
- In an 8 by 1.5 or 9 by 1.5 inch round baking dish microwave butter, uncovered, on 100% (HIGH) 50 to 90 seconds or until melted.
- Stir in crushed graham crackers and 3 tablespoons sugar until well moistened.
- Press firmly against bottom and sides of dish.
- Microwave on high 1 to 3 minutes,rotating once or twice, until set.
- Set aside.
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- In a large bowl microwave blueberries, uncovered, on high 2 to 3 minutes or thawed and juicy.
- Stir together 2 tablespoons sugar and cornstarch; stir in corn syrup, water, and lemon juice.
- Mix in the blueberries.
- Microwave, uncovered, on high 2 to 4 minutes or until thick, stirring twice.
- Set aside to cool.
- -
- In a small mixer bowl microwave cream cheese, uncovered, on high 30 to 1 minute or until softened.
- Add milk, 1/4 cup sugar, and eggs; beat at high speed of an electric mixer until smooth.
- Pour cheese mixture evenly over crust.
- -
- Microwave, uncovered, at 50% (medium) 12 to 16 minutes or till the center is almost set, rotating pan a quarter of a turn every 4 minutes.
- Remove from oven.
- Cool.
- Spoon cooled blueberry mixture over cheese.
- Refrigerate until set.
- Makes 8 to 12 servings.
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