Fruit Desserts

Blueberry Cheesecake

Crust Ingredients:

  • 1 cup graham cracker crumbs
  • 2 tbs sugar
  • 3 tbs butter, melted

Cheesecake Ingredients:

  • 3 pkg cream cheese
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • Juice of half a lemon, zest as well

Blueberry sauce Ingredients:

  • 1 1/2 cup fresh blueberries
  • 1/3 cup sugar
  • Juice of half a lemon, zest as well
  • 1/2 cup water
  • 1 tbs cornstarch


Heat oven to 325 °F.
Combine all crust ingredients and press to the bottom of desired pan.
Beat cream cheese, vanilla, and 3/4 cup sugar until smooth and well blended.
Add eggs one at a time to cream cheese mixture.
Spoon cream cheese mixture over crust.
Fill a pan with water and set on the bottom of oven.
Set the cream cheese and crust above the water and bake for 1 hour.
Cool for 30 mins – 1 hour

To make the sauce, take 2 tbs of the water and combine with cornstarch. Set aside.
In a saucepan one medium heat, add water, blueberries, sugar, and lemon juice/zest.
Heat on medium until boiling and the water changes color to a dark purple.
Add in water and cornstach mixture and stir until thick.
Remove from heat and cool for 30 mins.

Spoon sauce over cooled cheesecake, and cool for an additional 2 hours or overnight in the fridge.
Serve cold!


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