Ingredients
- Crust:
- ½ pound vanilla wafers
- ½ cup chopped pecans
- 1/3 cup melted butter
- 1/3 cup granulated sugar
- Cream Cheese Filling:
- 2 eggs
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Blueberry Filling:
- 4 cups fresh blueberries
- 1 cup water
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- Juice of ½ lemon
- Topping:
- ½ pint whipping cream
Preparation
Step 1
Grease and flour a 9 x 13 in. pan. Preheat the oven to 325 degrees.
Crush vanilla wafers. Add nuts, melted butter and 1/3 cup sugar. Mix well and press into bottom of pan.
Beat eggs well, add softened cream cheese, ½ cup sugar and vanilla and mix until smooth.
Pour over wafer crust and bake 20 minutes until the top has set and puffed up a little. Hold.
Boil 1 cup blueberries with water and 1 cup sugar for 1 minute until berries are soft. Strain. Return liquid to saucepan, add cornstarch and boil until thick. Remove from heat and add lemon juice.
Stir in remaining blueberries. Pour this filling over the cream cheese filling in the pan and smooth out. Cool in the refrigerator. Decorate top with whipped cream.
Note: Half of this recipe does nicely in an 8-iinch square pan or a 9-inch round springform pan and can be removed for service.
Mimi's notes:
The directions for the Blueberry Cheesecake has a flaw. Cornstarch cannot be added (as is) to a hot liquid.....it must be mixed with a small amount of
cold water before adding to the hot liquid. Just a few tablespoons of water is sufficient...only enough to make it liquid.....and keep stirring it until you add it to the hot mixture. One recipe of the topping should be enough for the other recipe doubled.