Ingredients
the base:
• 1 1/2 cups shreddedgraham crackers
• 1/4 cup powdered sugar
• 1/2 cup melted butter
For the topping:
• 2 packets
cream cheese , soft
• 1 cup powdered sugar
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
To decorate:
• 1 cup fresh blueberries
• 1/4 cup powdered sugar
• 1 tablespoon lemon juice
• 1 tablespoon Cornstarch
• 1/4 cup water
Directions
1.In a large bowl, combine the graham cracker crumbs, caster sugar, and melted butter. Mix well until
the brea
dcrumbs are coated with butter.
2. Squeeze the crumb mixture into the bottom of the 9-inch springform pan. Press the crumbs firmly
with the bottom of a measuring cup or glass.
3. Set the base in the refrigerator to chill while you prepare the filling.
4. In a large bowl, beat the cream cheese until smooth and creamy.
5Add the powdered sugar, lemon juice and vanilla extract to the cream cheese and mix well.
6. Mix the berries gently.
7. Pour the filling onto the cooled base and smooth the surface with a spatula.
8. Cover the cheesecake with plastic wrap and refrigerate for at least 2 hours or until set.
Blueberries Filling Instructions:
1. In a small saucepan, combine blueberries, powdered sugar, lemon juice, cornmeal, and water.
2Cook the mixture over medium-high heat, stirring occasionally, until the berries have broken down and
the mixture has thickened (about 5 to 7 minutes).
3. Remove pan from heat and allow mixture to cool.
4. After cooling, pour the blueberry filling over the cooled cheesecake and spread evenly.
5. Place the cheesecake back in the refrigerator and refrigerate for at least 1 hour or until the filling has
ENJOY!
