This beauty is just pure heaven! Thick, creamy, with fresh pops of blueberry plus the tart and sweet lemon flavor that comes together perfectly.
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INGREDIENTS
Nutty Graham Cracker Crust
1 c. graham cracker crumbs (Can roll with a rolling pin or use a food processor until finely ground)
1/2 c. old-fashioned rolled oats (Could use quick-cooking oats)
1/2 c. ground walnuts or nuts of your choice
1/2 c. butter or margarine or 8 tablespoons, melted
CHEESECAKE
1 (8-ounce package) cream cheese, softened
1 (14 ounce) can sweetened condensed milk (Not evaporated milk)
1/3 c. lemon juice
1 tsp. vanilla extract
Fresh Blueberry Topping
2 c. fresh blueberries (you could use frozen)
1/2 c. sugar
1 tbsp. cornstarch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. water
1 tbsp. lemon juice
HOW TO MAKE FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST
To Make The Nutty Graham Cracker Crust
Step 1: Prepare the oven by preheating it to 350 degrees. Grease an 8 x 8-inch pan.
Step 2: Combine the graham cracker crumbs, rolled oats, ground walnuts, and butter. Then, pour into the prepared pan and press onto the bottom.
Step 3: Place inside the preheated oven and bake for 10 to 12 minutes. Once done, remove the pan from the oven and let it cool.
FOR THE CHEESECAKE
Step 4: Mix the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract on high for 3 to 4 minutes. Then, pour it over the cooled crust and refrigerate for 3 hours.
To Make The Fresh Blueberry Topping
Step 5: Combine the Fresh Blueberry Topping ingredients except for the lemon juice. Bring to a boil and cook for 2 minutes until thickened while stirring constantly.
Step 6: Remove from the stove and stir in the lemon juice. Let it cool.
Step 7: Pour the topping over the chilled cheesecake.
Tip:
To ensure the freshness of the cake, keep it refrigerated. This recipe makes about 10 to 12 servings. You can use fresh fruits too like strawberries or blackberries.
Ingredients
- Nutty Graham Cracker Crust
- 1 c. graham cracker crumbs (Can roll with a rolling pin or use a food processor until finely ground)
- 1/2 c. old-fashioned rolled oats (Could use quick-cooking oats)
- 1/2 c. ground walnuts or nuts of your choice
- 1/2 c. butter or margarine or 8 tablespoons, melted
- CHEESECAKE
- 1 (8-ounce package) cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk (Not evaporated milk)
- 1/3 c. lemon juice
- 1 tsp. vanilla extract
- Fresh Blueberry Topping
- 2 c. fresh blueberries (you could use frozen)
- 1/2 c. sugar
- 1 tbsp. cornstarch
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 c. water
- 1 tbsp. lemon juice
Instructions
To Make The Nutty Graham Cracker Crust
Step 1: Prepare the oven by preheating it to 350 degrees. Grease an 8 x 8-inch pan.
Step 2: Combine the graham cracker crumbs, rolled oats, ground walnuts, and butter. Then, pour into the prepared pan and press onto the bottom.
Step 3: Place inside the preheated oven and bake for 10 to 12 minutes. Once done, remove the pan from the oven and let it cool.
FOR THE CHEESECAKE
Step 4: Mix the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract on high for 3 to 4 minutes. Then, pour it over the cooled crust and refrigerate for 3 hours.
To Make The Fresh Blueberry Topping
Step 5: Combine the Fresh Blueberry Topping ingredients except for the lemon juice. Bring to a boil and cook for 2 minutes until thickened while stirring constantly.
Step 6: Remove from the stove and stir in the lemon juice. Let it cool.
Step 7: Pour the topping over the chilled cheesecake.
Tip:
To ensure the freshness of the cake, keep it refrigerated. This recipe makes about 10 to 12 servings. You can use fresh fruits too like strawberries or blackberries.
