FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST with is one recipe you will make over and over again.
Blueberry Cheesecake is a wonderful twist on a classic.
This recipe for Blueberry Cheesecake has incredible reviews and is a more viewed one on the internet.
The blueberry cheesecake is so good because you use fresh blueberries and the crust is homemade.
Nutty Graham Cracker Crust.
INGREDIENTS NEEDED & RECIPE INSTRUCTIONS::
Nutty Graham Cracker Crust
— 1 cup graham cracker crumbs (Can roll with rolling pin or use food processor until finely ground).
— 1/2 cup old-fashioned rolled oats (Could use quick-cooking oats).
— 1/2 cup ground walnuts or nuts of your choice.
— 2 tablespoons brown sugar.
— 1/2 cup butter or margarine or 8 tablespoons, melted.
Combine all ingredients and press into a sprayed 8 × 8 inch baking pan. Bake in preheated 350-degree oven, 10 to 12 minutes. Remove and let cool.
Cream Cheese Filling (This is like the cherry cream cheese pie filling we have all made before).
— 1 (8 ounce (ca. 302 g) package) cream cheese, softened.
— 1 (14 ounces (ca. 529 g)) can sweetened condensed milk (Not evaporated milk).
— 1/3 cup lemon juice.
— 1 teaspoon vanilla extract.
Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.
Fresh Blueberry Topping:
— 2 cups fresh blueberries (you could use frozen).
— 1/2 cup sugar.
— 1 tablespoon cornstarch.
— 1/4 teaspoon cinnamon.
— 1/4 teaspoon nutmeg.
— 1/2 cup water.
— 1 tablespoon lemon juice.
Combine all topping ingredients except lemon juice and bring to boil on top of the stove, stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.
Keep this cheesecake refrigerated. Makes about 10 to 12 servings.
Enjoy! Note: You could use any fresh fruit with this recipe, such as strawberries or blackberries.