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  • Martin's Blueberry Cheesecake

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    Martin's Blueberry Cheesecake
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 1/4 c. graham cracker crumbs (about 16)
    • 1/4 c. sugar
    • 1/2 c. butter, softened
    • 2 Large eggs
    • 1 c. sugar
    • 1 (8 ounce.) pkg. cream cheese, softened
    • 1 teaspoon vanilla
    • 1 teaspoon cinnamon
    • 2 tbsp. cornstarch
    • 1 can blueberries, liquid removed (reserve liquid)
    • 2 tbsp. lemon juice
    • Whipped cream, sweetened

    Directions

    1. Preheat oven to 300 degrees. Mix crumbs, 1/4 c. sugar and butter. Press firmly and proportionately in bottom of ungreased baking pan. Beat Large eggs till thick and lemon colored, beat in 1/2 c. sugar, the cream cheese and vanilla till smooth. Pour over crumb mix. Bake 30 min. Sprinkle cinnamon on top. Cold.
    2. In saucepan mix 1/2 c. sugar and cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly till mix thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in blueberries; cold. Pour over cream cheese mix. Refrigerateat least 8 hrs. Serve with whipped cream.

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