My very first cheesecake! With blueberries to boot. It was wonderful, wonderful, wonderful! And I really cant say that enough. Im quite picky when eating cheesecakes, and I can tell if ingredients were scrimped if it has jelly-like consistensies (substituting cream cheese to gelatine?) For me, its the real deal or none at all, most especially where cheesecakes are concerned.
This recipe is such a keeper, and I really have the ultimate dessert lady to thank for it. She did all the homework so all of us can enjoy and bloat to our friends that we make the best cheesecakes ever! It is incredibly easy to make, and when I say easy - its just mix and pour and bake - literally!
From Lori of dessertcomesfirst.blogspot.com
2 cups graham crumbs
1/4 cup sugar
1/2 cup butter, melted
2 8-oz packages cream cheese
1 can condensed milk
2 tsps lemon juice or juice of two calamansi (local small lemons)
For the sauce:
8 ounces blueberries
1/2 cup sugar
Juice of 1 lemon
Preheat oven 300 degrees. Combine crumbs, butter and sugar. Press firmly on bottom of 9-inch springform pan. Bake for 10 minutes. Set aside.
With mixer, beat cream cheese in largr bowl until fluffy. Gradually beat in condensed milk until smooth. Add eggs and lemon juice. Mix well. Pour into prepared pan, even if still warm. Bake for 50-55 minutes or until center is slightly jiggly but perimeter is set. Cool 1 hour. Chill at least 4 hours to let flavors develop. Ms. Lori said this will keep for two weeks, but it lasted only two days with us, its just too yummy :)
To make the blueberry sauce, combine together in a saucepan until just boiling and the juices are oozing. Adjust sugar according to taste, then put to slow boil again. Top in cheesecake after cooling.