Blueberry Cheesecake
For the cake:
1 eight-ounce package of cream cheese, softened (I use
the fat free type - it tastes the same!)
1/2 cup sugar (or 1/2 cup Splenda)
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
1 ready made graham cracker crust
For the Blueberry topping
2 cups fresh or frozen blueberries
1/4 cup sugar (or 1/4 cup Splenda)
1/4 cup water
2 tbsp cornstarch
Dash salt
1 tbsp lemon juice
1 tbsp cornstarch (called "corn flour" in Great
Britain)
Cheesecake:
Beat cream cheese, sugar eggs, vanilla and lemon peel
with electric mixer until smooth.
Spoon into crust.
Bake at 375?F. 15 minutes or until firm.
Cool.
Spread Blueberry Topping over cheese cake.
Refrigerate several hours.
Topping:
See blueberry sauce recipe below, or for a simpler
topping:
Combine blueberries, sugar, water, cornstarch and salt
in a saucepan.
Cook and stir about 4 minutes or until thickened.
Stir in lemon juice.
Cool to lukewarm temperature.
Blueberry Sauce
2 cups blueberries, fresh or frozen
1/4 cup each - orange juice and water
2 tbsp sugar
1 tbsp cornstarch (called "corn flour" in Great
Britain)
1/4 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
Dash salt
Combine all ingredients in saucepan.
Cook and stir over medium heat for 3 - 6 minutes or
until thickened.
Makes 2 cups
