Blueberry Cheesecake Recipe
Ingredients
| Graham cracker crumbs | 1 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Package cream cheese package | 2 , softened | |
| Sugar | 1 Cup (16 tbs) | |
| Lemon peel | 2 Teaspoon, grated | |
| Vanilla | 1/4 Teaspoon | |
| Eggs | 3 | |
| Blueberry Glaze | ||
Directions
Heat oven to 350°.
Stir together cracker crumbs and 2 tablespoons sugar.
Mix in butter thoroughly.
Press mixture evenly in bottom of ungreased 9-inch springform pan.
Bake 10 minutes.
Cool.
Reduce oven temperature to 300°.
Beat cream cheese in large mixer bowl.
Gradually add 1 cup sugar, beating until fluffy.
Add lemon peel and vanilla.
Beat in eggs, one at a time.
Pour over crumb mixture.
Bake until center is firm, about 1 hour.
Cool to room temperature.
Spread with Blueberry Glaze.
Refrigerate at least 3 hours: Loosen edge of cheesecake with knife before removing side of pan.
Stir together cracker crumbs and 2 tablespoons sugar.
Mix in butter thoroughly.
Press mixture evenly in bottom of ungreased 9-inch springform pan.
Bake 10 minutes.
Cool.
Reduce oven temperature to 300°.
Beat cream cheese in large mixer bowl.
Gradually add 1 cup sugar, beating until fluffy.
Add lemon peel and vanilla.
Beat in eggs, one at a time.
Pour over crumb mixture.
Bake until center is firm, about 1 hour.
Cool to room temperature.
Spread with Blueberry Glaze.
Refrigerate at least 3 hours: Loosen edge of cheesecake with knife before removing side of pan.
Chef
