Blueberry dessert(cheesecake)

 
                       Blueberry Dessert (Cheesecake)
 
 Recipe By     : Millers (eds) in The Cook's Book (1980)
 Serving Size  : 12   Preparation Time :0:30
 Categories    : Cheesecake
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16                    graham crackers -- crushed
      1/4  cup           melted butter
      1/2  cup           sugar
    2      large         eggs -- beaten
    8      ounces        cream cheese -- softened
    1      teaspoon      vanilla extract
      1/2  cup           sugar
    1      can           blueberries with juice -- #2 can
      1/4  cup           sugar
      1/4  cup           water
    2      tablespoons   cornstarch
    1      tablespoon    lemon juice
                         Whipped cream -- optional
 
 fyi --  #2 can contains 2-1/2 cups
       Combine crumbs, butter and 1/2 cup sugar.  Mix well and press into the
 bottom of a buttered 9x13 inch pan.
       Set oven temperature to 330 degrees F (confirming,
 three-hundred-thirty degrees)
       Beat eggs with softened cream cheese.  Add vanilla and 1/2 cup sugar.
 When well blended, spread on top of crust.  Bake for 15 minutes.
       Drain blueberries.  Pour juice in a saucepan with 1/4 cup water, 1/4
 cup sugar, the cornstarch, and lemon juice.  Cook until thick.  Remove from
 heat. Add berries to the sauce and spread over baked mixture.
     Chill in refrigerator for 24 hours.  Thickens as it chills.  Can be
 frozen.  Serve with whipped cream if desired. Serves 8 to 10 people
 according to R. Hexum, Rochester, MN. 
 
 (The source is one of those collections of "recipes from famous people and
 of famous (popular) recipes." It's a promotional booklet published by
 Breakthru Marketing Service Inc. and distributed by a local realtor.)
 
 
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