Blueberry Cheesecake

1. 1

   Make the batter: In a large bowl, using a mixer set at low speed, beat the cream cheese, sugar, eggs, vanilla, and lemon juice until very smooth-- about 30 minutes.

2. 2

   Bake the cheesecake: Preheat oven to 350 degrees F.

3. 3

   In a small bowl, combine the graham cracker crumbs and melted butter and press the mixture into the bottom of a 9-inch springform pan.

4. 4

   Pour batter into the prepared pan and spread evenly.

5. 5

   Bake on the middle rack of oven until a tester inserted in the center comes out clean-- about 1 hour.

6. 6

   Cool completely in pan on a wire rack.

7. 7

   Run a knife around the sides of the pan and unmold cake.

8. 8

   Refrigerate for at least 5 hours or overnight.

9. 9

   Glaced Blueberries:.

10. 10

    1 1/2 cups blueberries.

11. 11

    1 Cup water.

12. 12

    1 Cup sugar.

13. 13

    3 tablespoons cornstarch.

14. 14

    1 tbls.

15. 15

    lemon juice

16. 16

    Simmer berries, 2/3 cup water for 3 minutes.

17. 17

    Blend sugar, cornstarch and 1/3 cup water, then add to boiling mixture.

18. 18

    Boil 1 minute, stirring constantly.

19. 19

    Add lemon juice and stir.

20. 20

    Cool.

21. 21

    Spoon Glaced Blueberries over the top of cheesecake and drizzle remaining berry syrup over the sides of the cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.