Fresh Blueberry Cheesecake With Homemade Crust
Blueberry cheesecake with a homemade crust is one you’ll make over and over again. This recipe is a great twist on the classic. Homemade crust takes this cheesecake to a new level.
The crust is made from oats and gives this recipe great flavor. This dessert is perfect for just about any occasion and you’ll make it again and again.
This recipe for Blueberry Cheesecake has great reviews and it’s a recipe seen on my website.
Blueberry cheesecake is very good because you use fresh blueberries and the crust is homemade.
Nutty Graham Cracker Crust
●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
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.
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