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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Cheesecake Recipe

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This recipe for Blueberry Cheesecake is from The Vis Sisters Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 stack graham crackers (22 squares) crushed
3 T. white sugar
5 T. butter, melted
Topping:
3 cups blueberries
3 T. Cornstarch
1/4 cup water
1 Cup white sugar
Dash of salt
1 tsp. lemon juice
Filling:
8 oz. Cream cheese (soft)
1/3 cup white sugar
1 cup sour cream
2 tsp. vanilla
8 oz. container Cool Whip
Directions:
Directions:
Set out 8 oz. cream cheese to soften for use later. Preheat oven to 350º.
Crust: Combine ingredients to make crust. Press into 9x13 pan. Bake at 350º for 10 minutes. Cool.
Filling: Heat blueberries over medium heat until they begin to turn dark and juice starts to flow. (additional water is not necessary.) Stir often. Add 1 cup sugar and continue to stir. Combine cornstarch and water and stir into berries and juice. Add salt and lemon juice. Increase to medium heat and continue stirring. When mixture starts to boil, reduce heat and simmer for 2 minutes. Remove from heat and allow to cool.
Filling: Blend the cream cheese, sugar and sour cream. Add vanilla and Cool whip and fold together. Pour over cooled crust. Cover with cooled topping and refrigerate at least 4 hours before serving.

 

 

 

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