• Ca5d6153f4f4cbcae6cf5d607350c2a2

Quick Blueberry Cheesecake

Baking can be a hassle for me sometimes but I discovered this recipe a couple of years ago which requires virtually no baking whatsoever (besides graham crust).

Prep
Cook
Serves 8people
Ingredients
16
ea. Graham cracker, crushed into crumb
1
/4 c. Sugar
1
stick Butter, softened
2
ea. Eggs
1
/2 c. Sugar
1
pkg. Cream cheese, softened (8 oz.)
1
tsp Vanilla
1
pinch Cinnamon, ground
1
/2 c. Sugar
2
tbsp Cornstarch
1
can (15 oz) blueberries, drained (reserve liquid)
2
tbsp Lemon juice
1
cup Sweetened whipped cream
Directions
1.
Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches.
2.
Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.
3.
In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.
4.
Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 9-12 servings.

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