Tuesday, May 5, 2009

Blueberry Cheesecake...oh my!



Crust:
-1 1/4 cup crushed graham crackers (whirl broken crackers in the blender)

-1/2 stick butter

-2 1/2 T cane sugar


Filling:
-2 8oz pkgs cream cheese

-1/2 cup sour cream

-1/2 c cane sugar

-2 eggs

- 1 T fresh lemon juice

Bake at 350 approx. 25 minutes until set well and lightly browned.
Chill.

**Blueberry Topping:
3 cups fresh or frozen blueberries

-3/4 c cane sugar

-2 T coconut oil

-3T arrowroot

Cook over medium low heat until slightly thickened and blueberries have softened.

Chill and serve over sliced cheesecake.

**
Blueberry Topping would be great over homemade pancakes!
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FOR MORE IN-SEASON BLUEBERRY RECIPES, VIST TAMMY'S RECIPES!
A COUPLE MORE OF MY BLUEBERRY RECIPES:
WHOLE WHEAT BLUEBERRY CAKE (sometimes I serve this for breakfast without the frosting-my favorite cake!)
BLUEBERRY-DEW (smoothie)