Blueberry Cheesecake with Home-made crust is one you’re going to make over and over. The recipe is a superb turning point in a classic. It is one of our most known recipe that is simple to make and delicious. Summer is approaching quickly, and that means lots of good, healthy fruits and berries are coming in season, there’s nothing better than a good, homemade, blueberry pie. Blueberries are nutritious, full of vitamin C and nutrients, and low in calories, and have earned the honor of being the king of antioxidants. A cup of blueberries contains just 84 calories, and you can feel free to consume as much as you want, and they do contain nutrients that help avoid early aging and cancer.
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Fresh Blueberry Cheesecake Recipe
Ingredients:
1 cup graham cracker crumbs
1/2 c old-fashioned rolled oats
1/2 cup ground walnuts or any nuts
2 tbsp brown sugar
1/2 cup melted butter or margarine
For the Cheesecake:
(1) (8oz) package softened cream cheese
1 (14 oz) can sweeten condensed milk, not evaporated milk
1/3 cup lemon juice
1 tsp vanilla extract
For Fresh Blueberry Topping:
2 c fresh blueberries, if desired, you can use frozen
1/2 cup sugar
1 tbsp cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup water
1 tbsp lemon juice
Directions:
For the Nutty Graham Cracker Crust
Combine all ingredients then press into an 8 x 8-inch sprayed baking pan. Bake it for 10 to 12 minutes in a preheated oven at about 350 degrees. Remove from the heat and let it cool.
Cream the cheese filling (This is like the filling of the cherry cream cheese pie we all made before
For the Cheesecake:
Combine the ingredients and blend for 3 to 4 minutes on strong. Pour over crust that has cooled. Chill for 3 hours.
For Blueberry toppings:
Add and combine all topping ingredients except lemon juice and bring to a boil over the burner, continuously stirring so as not to burn. Cook to thicken for 2 minutes. Add and stir in lemon juice and allow it to cool. Pour over cheesecake, after 3 hours of cooling.
Keep the cheesecake cold. This recipe produces 10-12 servings. Note: With this recipe, you can use some fresh fruit, including strawberries or blackberries.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 c old-fashioned rolled oats
- 1/2 cup ground walnuts or any nuts
- 2 tbsp brown sugar
- 1/2 cup melted butter or margarine
- For the Cheesecake:
- (1) (8oz) package softened cream cheese
- 1 (14 oz) can sweeten condensed milk, not evaporated milk
- 1/3 cup lemon juice
- 1 tsp vanilla extract
- For Fresh Blueberry Topping:
- 2 c fresh blueberries, if desired, you can use frozen
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup water
- 1 tbsp lemon juice
Instructions
Nutty Graham Cracker Crust
Combine all ingredients and press into a sprayed 8 x 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
CHEESECAKE
Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.
Fresh Blueberry Topping
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.
