Lemon Blueberry Filling and Crust
This filling is to be spread generously over the top of the cheesecake after it is cooled.
Ingredients
- 2 pt fresh blueberries
- 2 tbsp. lemon juice
- 4 tbsp. sugar
Crust
- 2 c finely ground graham crackers
- 1/2 tsp. ground cinnamon
- 1 stick unsalted butter
Instructions
- 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.
Crust
- 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.