| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 12 | Servings | |
INGREDIENTS
| 16 | Graham crackers; crushed | |
| 1/4 | c | Melted butter |
| 1/2 | c | Sugar |
| 2 | lg | Eggs; beaten |
| 8 | oz | Cream cheese; softened |
| 1 | ts | Vanilla extract |
| 1/2 | c | Sugar |
| 1 | cn | Blueberries with juice; #2 can |
| 1/4 | c | Sugar |
| 1/4 | c | Water |
| 2 | tb | Cornstarch |
| 1 | tb | Lemon juice |
| Whipped cream; optional |
INSTRUCTIONS
fyi -- #2 can contains 2-1/2 cups Combine crumbs, butter and 1/2 cup sugar. Mix well and press into the bottom of a buttered 9x13 inch pan. Set oven temperature to 330 degrees F (confirming, three-hundred-thirty degrees) Beat eggs with softened cream cheese. Add vanilla and 1/2 cup sugar. When well blended, spread on top of crust. Bake for 15 minutes. Drain blueberries. Pour juice in a saucepan with 1/4 cup water, 1/4 cup sugar, the cornstarch, and lemon juice. Cook until thick. Remove from heat. Add berries to the sauce and spread over baked mixture. Chill in refrigerator for 24 hours. Thickens as it chills. Can be frozen. Serve with whipped cream if desired. Serves 8 to 10 people according to R. Hexum, Rochester, MN. (The source is one of those collections of "recipes from famous people and of famous (popular) recipes." It's a promotional booklet published by Breakthru Marketing Service Inc. and distributed by a local realtor.)
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