NY Cheesecake with Blueberry Topping

By Addie

Ingredients

• 1/3 cup butter, melted
• 1 1/4 cup graham cracker crumbs
• 1/4 cup sugar
• 4 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 4 eggs
• 1/3 cup unsifted flour
• 1 Tablespoon vanilla

Preparation

Step 1

Preheat oven to 300 degrees. Combine butter, crumbs and sugar; press firmly on bottom of 9 inch springform pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla. Mix well. Pour into prepared pan. Bake 1 hour or until lightly browned. Cool. Chill thoroughly. Refrigerate leftovers.

BLUEBERRY SAUCE:

2 tbsp. sugar
2 tsp. cornstarch
1/4 c. water
1 c. blueberries
1 tbsp. lemon juice

In small saucepan, mix sugar, cornstarch, water, and lemon juice. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill. Spread on top of cheesecake and refrigerate.
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REVIEWS:

Thank you! I've looked all over for a berry sauce recipe, all of the other cheesecake recipes with fruit topping had you mixing gelatin or preserves with the berries--not what I had in mind!

Didnt use the cheesecake recipe - I have my own - but I did use the blueberry topping recipe. Excellent! Try it with wild blueberries if you can.

I tried the berry recipe with raspberries. It was fabulous!!

I have made this cheescake for many events, and it is a crowd pleaser to say the least! Without the sauce it is GREAT! With the sauce it's FANTASTIC!!!

I use this recipe every time I bake a cheese cake and it's always a hit!