I love, love, love Blueberry Cheesecake. I love the cinnamon in the crust. I love the flavor.
Whenever I make this recipe, the consistency is smooth and creamy and there are no cracks to speak of. Plus its stinking delicious!
I made this to bring to my hubby’s’ family’s Thanksgiving celebration this Sunday, and actually snapped these pictures when we were there. Please forgive the poor quality!
Lemon Blueberry Filling
2 pints fresh blueberries
2 tablespoons lemon juice
4 tablespoons sugar
In a small sauce pan, add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
2 cups finely ground graham crackers
1/2 teaspoon ground cinnamon
1 stick unsalted butter
(his directions exactly)
In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
Truly, this is the most wonderful cheesecake.
It can stand all alone or lends itself beautifully to a sweet berry topping.
I hope you will try it!